HEALTH – This nutritious grain salad is a variation on the traditional Mediterranean salad. Although slightly different, it is delicious with its addition of a few non-traditional ingredient combinations.
Recipe: Tabbouleh InpHusion
— Ingredients —
- 2 cups Mama Vega*s Salsa
- 3/4 cup coconut water
- 1/2 cup quinoa
- 1 cup coconut water
- 1 cup bulgur wheat
- 1/2 cup coconut water
- 1/2 cup couscous – Jerusalem
- 1 cup parsley – Italian – chopped
- 1/2 cup mint – fresh chopped
- 2 green onion bunches – chopped cucumber – diced
- 2 cucumber – diced
- 1 cup olives – whole green pitted
- 3 garlic cloves – minced fresh
- 1 Tbsp ginger – fresh grated lemon fresh and cut in fourths
- 4 Tbsp grape seed oil
- 1 tsp black pepper (coarse)
- 1/4 tsp all spice
- 1/2 tsp cinnamon
- 1 tsp turmeric
- 1/8 tsp cayenne
- 2 Tbsp seaweed – Nori flakes
- 1 1/2 cup walnuts
— Procedure —
- Put a bowl under a mesh strainer and dump in Mama Vega*s Salsa.
- Cover with plastic wrap and place in refrigerator.
- In another mesh strainer, put quinoa and rinse a few times.
- Put quinoa and 3/4 cup coconut water into a pot stirring to prevent clumping.
- Bring to a boil and lower heat to a low simmer.
- Stir periodically to prevent sticking and clumping. Cook 30-35 minutes.
- Remove from heat leaving covered for an additional 5-10 minutes.
- While quinoa is cooking, put bulgur in a separate bowl.
- In another pot, bring 1 cup coconut water to a boil and pour over bulgur in the bowl.
- Set bowl to the side, let bulgur soak for 30 minutes or until all the coconut water has been absorbed.
- In another bowl, put Jerusalem couscous.
- In the pot you just used for the previous coconut water, put 1/2 cup coconut water and bring to a boil.
- Pour over Jerusalem couscous and let soak for 5-10 minutes.
- Using a fork, fluff all three grains: quinoa, bulgur and couscous.
- Put all three grains into one large bowl and mix together.
- Chop Italian parsley, mint and green onion and add to the bowl with the grains.
- Dice the cucumbers and add to the ingredients already in the bowl.
- Mince green olives and cloves of garlic.
- Grate fresh ginger and add to other ingredients in the bowl.
- Stir salad mixture to mix everything.
- Remove salsa from the refrigerator and add Mama Vega*s Salsa to the ingredients in the bowl as well.
- Dump the Mama Vega*s Salsa juice into a blender.
- Cut up the whole lemon including the rind and add to the salsa juice ing the blender.
- Blend until a smooth puree.
- All grape seed oil and all spices except Nori seaweed and walnuts.
- Blend just enough to mix all ingredients.
- Pour over salad mixture and mix well making sure grains and ingredients are well coated.
- Sprinkle with Nori seaweed and add walnuts stirring to mix well again.
- Cover bowl with plastic wrap and refrigerate until ready to serve.
- When ready to serve, remove from refrigerator and let rest on counter 10 – 15 minutes before serving.
- The flavoring will be more enjoyable and the nutrients will be absorbed better if not ice cold but just a little cool or room temperature.
- While guests are waiting to eat, serve green olives, this will stimulate the pancreas to release the digestive enzymes in preparation of eating food needing to be digested.
- Avoid drinking water for about 15 – 20 minutes as the water will dilute the enzymes and slow down the digestive process. Water and liquids should be left to the end of the meal rather than during the meal for this reason.
Serving size: 1/20 of a recipe (3.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
- gluten free= use brown rice and quinoa
- cilantro can be added or substituted for Italian parsley
In addition to these ingredients being beneficial for your eyes, they assist with:
Author: Mama Vega www.mamavega.com
Source: Mama Vega*s “The good Stuff… A Taste of Home”
Copyright: Mama Vega*s Products January 2012
All information in this recipe is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.
The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.