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Quinoa Tabbouleh

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Quinoa Tabbouleh

I’ve always loved tabbouleh because of all the fresh mint and parsley! Here’s a gluten free version with quinoa instead of bulgur.

What you need:

  • ​quinoa
  • tomatoes
  • cucumber
  • fresh mint leaves
  • fresh parsley
  • green onion / spring onion
  • olive oil
  • apple cider vinegar
  • lemon juice
  • garlic
  • salt & pepper

How to make it:

  1. ​Cook the quinoa and let cool.
  2. Cut up the tomatoes, cucumbers, and green onions (scallions).
  3. Chop up lots of fresh mint leaves and parsley. The more the better!
  4. Add the quinoa and mix together.
  5. Add some olive oil and vinegar.
  6. Season with salt, pepper and garlic.

Can be stored in the fridge for a few days so​ I usually make a large batch!

Emelie Kamp is an entrepreneur, licensed nutritional counselor, wellness coach, green living coach, author of The Sugar Story, creator of the Dark Chocolate Diet and health industry consultant - working towards transforming the way we feel and the way we see ourselves. Be encouraged, be empowered, live your purpose.

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Unrecipe

Coconut Curry

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Coconut Curry

Coconut curry can be made in a multitude of ways.

What you need:

  • shredded cabbage, chopped onion, cubed zucchini, and shredded carrots
  • OR frozen stir-fry vegetable mix (not AS good but faster)
  • protein (chicken, fish, shrimp, or lentils)
  • coconut milk
  • curry seasoning or curry paste (green or red, doesn’t matter)
  • salt

How to make it:

Fry the vegetables in coconut oil on the stove and add your choice of protein. Add a can of coconut milk and lots of curry seasoning. Add some salt to taste.

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