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Bloor Dental Health Centre |
415 Bloor Street West
Suite 300
Toronto, Ontario
M5S 1X6
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Phone: |
(416) 538-8883 |
Fax: |
(416) 538-9906 |
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Office Hours |
Monday |
10am - 7pm |
Tuesday |
10am - 7pm |
Wednesday |
8am - 4pm |
Thursday
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8am - 4pm |
Friday |
Closed |
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Feel Energized with Quinoa Tabbouleh
Are you looking for a protein pick-me-up to give you the energy boost needed to enjoy spring? Quinoa is a tiny seed and whole grain that is light and easy to prepare. It is high in protein and tastes great in many recipes! This salad makes a great snack or lunch and dinner option. And it is easy to store in a container or send it off to school with the kids!
Ingredients
- 1 cup quinoa rinsed
- 1 large cup chickpeas
- 1/2 cup red onion chopped
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1 bunch spinach finely chopped into shreds
- 1 cucumber seeded and chopped into small pieces
- 1 cup carrots, shredded (or you can use cherry tomatoes, sliced in halves or quarters)
- 1 large garlic cloves
- 1 teaspoon dry basil
- 2 tablespoons lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon raw honey
- 2 teaspoons tahini or dijon mustard
- 1/4 cup extra virgin olive oil
- pepper to taste
Instructions
- Rinse quinoa and strain through a fine mesh. Add rinsed quinoa to a pot and dry toast for a few minutes. Add 2 cups of water with a pinch of sea salt and bring to a boil.
- Simmer quinoa for 15 minutes until all the water has absorbed.
- Turn off heat. Let it sit for a minute or two. Remove quinoa and spread out on a plate to cool.
- Place quinoa into a bowl and combine with chickpeas, onions, tomatoes, cucumbers, spinach parsley and mint.
- Mix dressing and toss into the quinoa mixture, and gently stir from the bottom up.
Recipe sourced from Marni Wasserman.
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