MPN™ Quinoa Tabbouleh

–  A Brain Healthy Recipe[1]

YIELD:    Serves 8


 INGREDIENTS:                                                   AMOUNT

Quinoa, cooked[2] (may substitute whole wheat couscous) 2 cups
Parsley, fresh, finely minced 3 cups
Mint, fresh, finely minced ¼ cup
Green onions/scallions, finely chopped 3
Black pepper ¼ tsp
Cumin, ground 1/3 tsp
Cinnamon ½ tsp
Sea Salt ¼ tsp
Flax seed, ground 1 TBsp
Kelp powder ½ tsp
Tomatoes, seeded and diced 2 medium
Lemon juice 3 TBsp
Olive oil 1 ½ TBsp
Cod liver oil, lemon zest flavored (Carlson’s) 1 ½ TBsp
Cucumber, peeled, sliced 1
Romaine lettuce, washed, separated 1 head



  1. 1.    In a large bowl, gently mix together cooked quinoa, parsley, mint, onions spices and tomatoes.  Mix in the lemon juice and chill for one hour.
  2. 2.    Before serving, toss with oil.  Serve in a mound with lettuce and cucumber slices.
  3. 3.    Alternative party service:  serve as shown above, with toasted whole wheat pita mini slices for dipping.


Variations: Add ½ diced (small) cucumber to the mixture.

[1] Developed following MPN™ by Nancy Emerson Lombardo, Ph.D.  Partly adapted from Bob’s Red Mill Natural Foods.

[2] To Cook Quinoa: For 2 cups, put 1 cup Quinoa grains in sauce pan and add 2 cups of water.  Bring to a boil.  Cook over low heat until tender, about 12-15 minutes.  All of the water should be absorbed.  COOL BEFORE USING IN TABBOULEH RECIPE.

© 2012 Nancy Emerson Lombardo Ph.D. and colleagues, HealthCare Insights, LLC  All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, Photocopying, recording or otherwise, without prior written permission of HealthCare Insights, LLC.  Direct correspondence to Nancy Emerson Lombardo, Ph.D.   978-621-1926



HCI P.O. Box 2683, Acton, MA 01720

wordpress best themes - 2012 wordpress theme - magazine wordpress themes