During the Ramadan period healthy food should be a MUST!
Quinoa Tabbouleh Salad
Prep time 10 minutes
Cook time 15 minutes
Total time 25 minutes
Allergy : Soy
Dietary : Gluten Free, Vegan, Vegetarian
Meal type : Main Dish, Salad, Side Dish
3 cups cooked quinoa (1 cup uncooked quinoa (rinsed) + 1 and 3/4 cup water)
7oz extra firm tofu (cubed or loosely crumbled to resemble feta.)
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 1/2 teaspoon salt (or to taste)
1 medium cucumber, seeded and diced (makes about 1 1/4 cup diced)
1/2 bell pepper, chopped (makes 3/4 cup chopped)
1 cup quarted cherry tomatoes
1/4 cup finely chopped onion (White or red onions work great.)
3/4 cups cooked chickpeas (rinsed and drained)
1 pinch garlic powder
1 cup fresh parsley (finely chopped, loosely packed)
Rinse and cook your quinoa, if you haven’t already. If it isn’t already room temperature, set it aside to cool while you chop/prepare your remaining ingredients. Otherwise, toss it in a large bowl.
Cube or gently crumble tofu and add it to the bowl.
Pour olive oil, lemon juice, and salt over the quinoa and tofu. Now, set it aside to marinade for about 10 minutes while you chop your remaining veggie.
Prepare all veggie/bean ingredients as listed above, and fold them into your quinoa and tofu mixture.
Check for salt. Serve cool.
Thanks to Coach Meddy Dubai who has been featured by the Expatclic website team during its healthy crowfunding campaign 2016 click here
Here is his last video about nutrition and fitness during Ramadan
Go for it!
By Carole Sahebzadah