SUPERFOOD // TOMATO:
This Quinoa Tabouli salad with fresh cherry tomatoes is a fresh and bright salad that is perfect for spring.
Some studies have shown that the antioxidant lycopene may protect against Alzheimer’s. Research showed that over a 4 year period, there was a slower decline in cognitive function among those 70+ years who had high levels of lycopene.
Recipe & Photography courtesy of Sarah Grossman, an author, nutritionist and the co-founder of Living Kitchen
- 1/2 cup quinoa
- 1 cup water
- 2 cups finely-chopped, flat-leaf parsley
- 1/2 cup finely-chopped fresh mint
- 1 cup halved cherry tomatoes
- 1 cup finely-diced cucumber
- 1/2 cup fresh lemon juice
- 2 Tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- Pinch of pepper
- TAHINI LEMON ZEST DRESSING
- 1 small garlic clove, minced
- 1/4 cup tahini
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- 1/4 tsp sea salt
- Water for thinning, if needed
- 1 In a small pot, combine the quinoa and water. Bring to a boil and then reduce the heat to low. Cover and simmer for 15 minutes.
- 2 Meanwhile, toss the parsley, mint, tomatoes, and cucumber in a large bowl.
- 3 Once the quinoa is cooked, it should be fluffy and all of the water will be absorbed. Take it off the heat and let it cool. You can put it in the fridge for 5 minutes to cool it down quickly.
- 4 While the quinoa is cooling, whisk all the dressing ingredients (except the water) together until blended.
- 5 If the dressing is too thick, you can add a few spoonfuls of water until the mixture reaches your desired consistency.
- 6 Toss the quinoa with the vegeta- bles, lemon juice, olive oil, salt, and pepper.
- 7 Drizzle 2–4 tablespoons of the dressing over each serving, or more if you prefer.
- 8 The leftovers will keep in an airtight container in the fridge for up to 4 days.