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Red Quinoa Avocado Tabbouleh
Ingredients
- ½ medium avocado, diced
- ¼ cup untoasted walnuts, chopped
- ¾ cup red OR white quinoa
- 1 small red tomato, chopped
- 1 cup loosely packed fresh mint, chopped
- 1 cup loosely packed fresh parsley, chopped
- 1 lemon freshly squeezed
- 2 tablespoons extra virgin olive oil
- ½ teaspoon turmeric powder
- Salt & pepper, to taste
Instructions
- Cook quinoa as usual and allow to cool.
- While quinoa is cooling, chop up vegetables and herbs and add to a large bowl.
- Add cooled quinoa, lemon juice, olive oil, and spices, and stir well to combine.
- Can serve immediately or place in the fridge and chill before serving.
- Store any leftovers in a covered container in the fridge for 1-2 days.
Notes
Serves 3. Per Serving:
Calories: 325.8 |
Total Fat: 23 g |
Total Carbohydrate: 27.4 g |
Dietary Fiber: 8.2 g |
Protein: 5.3 g
Turmeric 3D from Organixx provides you one of the most “bioavailable” forms of turmeric due to its unique fermentation process. This means your body experiences the maximum benefits of the purest, most potent turmeric available!
