- 1 cup organic quinoa
- 1/2 inch piece of kombu seaweed
- 1/2 red onion
- 1/2 cucumber
- 12 cherry or grape tomatoes
- 1 garlic clove
- 1/4 cup dill
- 1/4 cup flat leaf parsley
- 8-10 kalamata olives
- 1 Tablespoon Chickpea Miso diluted into 1/4 cup hot water
- 2 tablespoons Raw Tahini
- 2 tablespoons Raw Apple Cider Vinegar
- 1 tablespoon cold pressed organic olive oil
- 1/2 a lemon juiced
- 5 dashes of Peppercorn
- 2 dashes of Cayenne
- 3 dashes of Himalayan Sea Salt
Rinse your quinoa and soak for 4-6 hours or overnight if you can. Rinse the quinoa in a sieve after it has been soaked. Bring 1 cup quinoa, 1/2 inch piece of kombu seaweed, and 2 cups filtered water to a boil, then simmer on low for 12-15 minutes until all water is absorbed. Use a fork to fluff the quinoa. Remove kombu seaweed and mince into small pieces to add to the tabouli, or save and reuse later.
Chop onion and cucumber into small diced cubes, and 1/2 your tomatoes. Mince the garlic, dill, and parsley. Cut the olives in half. When quinoa has cooled for 5-10 minutes, add in the vegetables and herbs and stir.
Whisk all the dressing ingredients together and taste. Adjust spices to your liking. Pour on top of the quinoa and mix all the ingredients together. Taste again to make sure your dressing still pops, adjust if necessary, and serve.
**Quinoa is a nutritious grain that is high in protein. It is best to soak it to make it easier to digest and remove the bitter saponins that coat the seeds.
**Aged organic miso is a fermented food and therefore helps promote healthy gut flora. Having good intestinal bacteria helps aids weight loss, cognitive function, and overall wellbeing. Miso is also loaded with antioxidants.
**Kombu seaweed is loaded with minerals and therefore enhances your mineral consumption in any dish you add it you. It is best used when cooking stocks, legumes, and grains.
**Dill helps protect against free radicals and carcinogens. It is also anti-bacterial.
**Garlic is anti-fungal and helps aid many common colds.