Rx: Leafy greens are God’s superfoods! The energy-boosting greens in this recipe provide your body with iron, calcium and vitamin C. Cilantro is also said to be a digestive aid. Using quinoa instead of the traditional couscous adds protein and B-vitamins, as well as allowing this dish to be gluten-free.
Serves 4
Salad:
One bunch cilantro
One bunch parsley (curly or flat leaf)
Half a cucumber, diced
1 C halved cherry or sugar plum tomatoes
½ C cooked yellow or red quinoa
Dressing:
3 tbs lemon juice (about ½ a good-sized lemon)
4 tbs extra-virgin olive oil
2-3 crushed garlic cloves
½ tsp agave or honey
Directions:
Finely chop the cilantro and parsley. Place in a bowl, and to it add the cucumber, tomatoes, and quinoa (this tastes best when the quinoa is still warm). Mix all the ingredients together.
In a cup or small bowl, blend the dressing ingredients well with a fork (the fork tines help to emulsify the dressing better than a spoon). Pour the dressing over the salad and toss.
Hm interesting recipe! I would think that the cilantro and the parsley would be overwhelming. I will have to try this out because I have tried to make quinoa in the past but I didn't like it the best and I have had a hard time finding more recipes.
ReplyDeleteYou would think it is, but it's fairly mild. The quinoa helps to balance it even more. The whole thing really works, and it's great with grilled meat and flatbread!
ReplyDelete