Tabbouleh is a Middle Eastern salad traditionally make with bulgur, a cracked wheat. Here I’ve changed things up and substituted quinoa, a whole grain that’s a source of protein, fibre, calcium, iron and B-vitamins. In addition, tabbouleh is chockful of bloat-busting ingredients:Ingredients highlights:
Parsley and tomatoes flush out excess fluids.
Mint has natural muscle relaxing abilities, allowing intestinal muscles to calm and release tension. Mint also improves bile flow helping fats to digest more easily.
Cucumbers are full of potassium and a natural diuretic food.
Lemon juice – stimulates cleansing action of liver and kidneys.
1 cup cooked quinoa
1 ½ cups diced cucumbers
2 cups finely chopped parsley
1/3 cup finely chopped mint
2 cup chopped plum tomatoes
2 green onions, chopped
¼ cup freshly squeezed lemon juice
1 tbsp extra-virgin olive oil (skip the oil if you want a lighter salad)
1 clove garlic
½ tsp sea salt, a dash of black pepper
In a large bowl, toss quinoa, cucumber, parsley, mint, tomato, green onion, lemon juice, olive oil, garlic and salt.
Cover and refrigerate for at least 2 hours before servings.