Quinoa Tabouleh

Quinoa is one of those grains you should incorporate into your diet if you haven’t already. With its delicate, nutty flavor it is high in protein, lysine and other amino acids. A good source of calcium, iron, phosphorus, a variety of B vitamins and vitamin E, this ancient staple of the Incas is a superfood! For the quinoa tabouleh you will need:

quinoa tabouleh

  1. 1 cup dried quinoa
  2. 2 cups water
  3. 1/2 cup onion, chopped
  4. 2 cloves garlic, minced
  5. 2-3 Roma tomatoes
  6. 1 small cucumber, chopped
  7. 1/2 cup Kalamata olives, chopped
  8. 3/4 cup fresh mint leaves, chopped
  9. 1/4 cup freshly squeezed lemon juice
  10. extra-virgin olive oil, to taste
  11. sea salt & pepper, to taste


Bring the quinoa and 2 cups water to boil. Turn the heat to low and let simmer for 15-20 minutes. Prepare all other ingredients, and when the quinoa is finished, combine quinoa, onions, garlic, tomatoes, cucumbers, olives, mint leaves and salt & pepper in a large serving bowl. When you are ready to eat, drizzle salad with olive oil and lemon juice.

Serves: 4-6

Bon Appetit!

quinoa tabouleh


Pineapple Quinoa Collard Green Wraps

pineapple quinoa collard green wraps

Welcome to the wide world of quinoa-a nutrient-dense grain which hails from the Andes mountains of South America. For the Inca people, the grain was sacred-the chisaya mama (mother of all grains). For us, it is revered for its balanced set of amino acids, making it an unusually complete protein source (perfect for vegans and vegetarians).

The following recipe enjoys a sweet tropical spin on quinoa, and wrapped in collard greens (as inspired by my vegan epicurean friend) the nutrient value continues to rise.

for the quinoa:

  1. 1 cup cold water
  2. 1 cup pineapple juice
  3. 1 cup quinoa

Combine these ingredients in a covered pot. Place over high heat, and bring to a boil. Lower the heat to low, and cook for about 15 minutes, until the liquid has been absorbed and the quinoa light and fluffy.

for the stir-fry:

  1. 3 tbsp. coconut oil
  2. 2 scallions, thinly sliced
  3. 3 cloves garlic, minced
  4. 1 tbsp. fresh ginger, peeled and minced
  5. 1/2 cup raw cashews
  6. 1 cup cooked edamame
  7. 1 cup fresh basil leaves, sliced into threads
  8. 2 cups pineapple chunks
  9. 3 tbsp. soy sauce
  10. 3 tbsp. vegetable broth
  11. 1 tbsp. rice wine vinegar

Before beginning, have all ingredients ready. Using a large skillet or wok, heat the coconut oil over medium heat. Add the garlic, scallions and ginger. Cook for about 3 minutes. Next, add the edamame and stir-fry for another 3 minutes. Then comes the basil, pineapple, cashews and quinoa. In another bowl, mix the soy sauce, broth and vinegar then drizzle over quinoa mixture. Stir and continue to cook for approx. 10 minutes.

for the collard green wraps:

You will need one rinsed collard leaf for each wrap.

Lay the leaf on a cutting board with the underside of the leaf facing up. With a sharp knife, shave the stem so that your leaf becomes flat. Time to fill the wrap! Place as much of the quinoa mixture as you desire. Fold the leafy side of the wrap in first and continue to roll like a burrito. You may want to drizzle some fresh salsa or lime juice over the top or perhaps spread the inside with a little vegan mayo before adding the filling.

We found this recipe to be a nutrient-dense low-calorie delight, and one we will return to often!