Recipe

Breakfast

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Cooked Quinoa
Fresh Parsley
, minced
Fresh Mint Leaves
, minced
Red Onions
, minced
Spring Onions
, green parts only, chopped small
Cherry Tomatoes
, sliced in halves or quarters
Small Cucumbers
, chopped small
Lemons
, juiced
Extra Virgin Olive Oil
Sea Salt & Black Pepper
, to taste

Quinoa Tabouli

From the Root Cause Reset Cookbook by Dr. Isabella Wentz
Total time: 100 min
Servings: 4
  • 2 c. Cooked Quinoa
  • 1 c. Fresh Parsley, minced
  • 1/2 c. Fresh Mint Leaves, minced
  • 1/4 c. Red Onions, minced
  • 2 Spring Onions, green parts only, chopped small
  • 1 c. Cherry Tomatoes, sliced in halves or quarters
  • 2 Small Cucumbers, chopped small
  • 1 Lemons, juiced
  • 1/3 c. Extra Virgin Olive Oil
  • 1/4 tsp. Sea Salt & Black Pepper, to taste
  • Place the quinoa into a bowl, fluff with a fork, and let cool.
  • Add the next 6 ingredients (parsley through cucumbers) to the bowl of fluffed quinoa.
  • Add the remaining ingredients and gently toss together.
  • Serve at room temperature, or refrigerate overnight and serve cold.
Prep Recipes 1

Cooked Quinoa🌐

Total time: 30 min
Servings: 2 c.
  • 1 c. Quinoa, rinsed well
  • Cook 1 cup of quinoa per package instructions.