Lunch: Quinoa Tabbouleh

This salad can be served immediately but is best made the day before. To cool the quinoa quickly, spread it out on a baking sheet and refrigerate until cool.

This recipe includes superfoods such as:

Lemon

Health benefits of Quinoa Tabbouleh

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 cup quinoa
1 ½ cups of water
1 tablespoon extra virgin olive oil
1 lemon, zested and juiced
1 tomato, finely diced
1 cucumber, seeded and finely diced
1 cup chopped fresh parsley
½ cup chopped fresh mint
½ teaspoon salt (optional)
¼ teaspoon ground black pepper

Instructions

Rinse quinoa and then combine with 1½ cups water. Bring to a boil then reduce to simmer. Cover and cook for 15 minutes or until all liquid is absorbed. Fluff with a fork and then cool completely.
Combine cooled quinoa with olive oil, lemon zest, lemon juice, tomato, cucumber, parsley, mint, salt (optional), and ground black pepper. Refrigerate or serve.
MAKE IT GLUTEN-FREE: Ensure all ingredients are gluten-free and this recipe can be gluten-free.

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