appetizer•dressing/sauce•lunch•snack•salad•dinner•side
Quinoa Tabbouleh
For Gastroesophageal Reflux Disease Gerd
Alkaline
321 kcal
16 gfat
36 gcarbs
8 gprotein
Meal plan
Base Vigilante
Nutrition Notes
Alkaline *
The recipe is appropriate for an alkaline diet, rich in vegetables and quinoa, which is an alkaline ...
For Esophageal Reflux Gerd *
The recipe is mostly appropriate; however, onion and lemon juice might trigger GERD symptoms in some...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- 1 cup uncooked quinoa (rinsed and drained)
- 2 cups flat leaf parsley (chopped)
- ½ cup fresh mint leaves (chopped)
- 1 cup cherry tomatoes (diced)
- ½ cup cucumber (diced)
- 1 cup red onion (finely chopped )
- juice from 1 lemon
- ¼ cup extra virgin olive oil
- ½ teaspoon sea salt
- pepper (to taste)
Preparation
- 1
Step 1
Cook quinoa
- 2
Step 2
Bring quinoa and 2 cups of water to a boil in a medium saucepan over high heat. Once boiling, reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10-15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Let quinoa cool completely.
- 3
Step 3
Combine
- 4
Step 4
Once quinoa is cool, transfer to a large bowl. Add parsley, mint, tomatoes, cucumber and red onion and toss to combine.
- 5
Step 5
Stir
- 6
Step 6
Add fresh lemon juice, olive oil and salt and stir to combine.
- 7
Step 7
Serve
- 8
Step 8
Portion onto plates and enjoy!
Bon appetit!
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