Prep Time: 10 minutes
Cook Time: 20-30 minutes
1 cup red quinoa
1 ½ cups water
Salt and pepper to taste
3 tbsp. Olive oil
**1 clove garlic, minced
3 tbsp. Lemon juice
**2 beefsteak tomatoes, cored and diced
**1 cup flat-leaf parsley, chopped
**½ cup scallion, chopped
**¼ cup mint, chopped
Stir together the quinoa, water, and ½ teaspoon of salt in a medium-size saucepan. Bring to a boil over high heat. Lower the heat to low, cover, and simmer until the water is absorbed, for 10 to 15 minutes. Keep covered, remove from the heat, and allow to sit and steam for 5 minutes more. Fluff with a fork and allow to cool until it is barely warm.
Scrape the quinoa into a mixing bowl. Whisk together the oil and lemon juice in a small bowl, pour over the slightly warm quinoa, and toss to coat.
Season to taste with salt and pepper and allow to cool completely.
Stir in the tomatoes, parsley, scallion greens, and mint.
Adjust the seasoning and serve.
Nutrition (per serving)
179 calories; 9 g fat(1 g sat); 4 g fiber; 22 g carbohydrates; 5 g protein; 65 mcg folate; 0 mg cholesterol; 3 g sugars; 72 IU vitamin A; 23 mg vitamin C; 40 mg calcium; 2 mg iron; 16 mg sodium; 368 mg potassium
Recipe adjusted from The Low-FODMAP Diet Step by Step by Kate Scarlata
Babcock, J. (2017, June 13). Parsley Benefits, Nutrition & Recipe Ideas. Retrieved March 20, 2018, from https://draxe.com/parsley-benefits/