Tuesday, August 9, 2016

Quinoa Tabbouleh

(recipe from the book Clean by Alejandro Junger, M.D.)

2 cups cooked quinoa
1/4 cup currants
1/4 cup raw almonds, chopped
1/2 cup carrots, diced
1/4 cup mint, chopped
1/4 cup scallions, diagonally cut thinly
1/4 cup parsley, chopped
1/4 cup lime juice
1/2 tsp. ground cumin
1 tsp. sea salt
1/2 cup olive oil

Mix all ingredients in a bowl and let sit for 20 minutes before serving to allow flavors to blend.

(Easy and delicious!)


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