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 |
METHOD:
- 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. Before serving, toss with oil. Serve in a mound with lettuce and cucumber slices.
- 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. nemerson@healthcareinsights.net 978-621-1926
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