tabbouleh

This nutrient-dense recipe is packed with flavor and perfectly suited to the body’s desire for lighter foods with the arrival of spring.

Soak the quinoa in water the night before to improve digestibility and nutrient absorption.

Ingredients:  1 c. quinoa, 1/4 c. freshly squeezed lemon juice, 1/4 c. organic olive oil, 1 tsp. Himalayan sea salt, 1 cucumber, 1 red or orange bell pepper, 1 c. parsley leaves, 8 oz. feta cheese, 1 avocado

  1.  Cover 1 cup of quinoa with water and soak overnight.
  2. Drain quinoa and place in sauce pan with 2 c. filtered water.  Bring to a boil, reduce heat to a simmer and cook for 15 minutes or until all the water is absorbed.
  3.  Drain quinoa and add lemon juice, olive oil, and sea salt.
  4. Finely chop cucumber, red or orange bell pepper, and parsley and add to quinoa mixture.
  5. Stir in feta.
  6. Top with avocado slices.
  7. Enjoy!!