I have to say, with my general lack of appetite and many food avoidances, I’ve really been loving anything cold and kind of sharp. Very much enjoying cold fruit, fruit juice, and anything with vinegar or lemon.
While re-reading You Having a Baby by Dr Oz and Dr Roizen (didn’t I just read this a few months ago? sheesh) I came across their recipe for quinoa tabouli. Now I LOVE tabouli, and have recently become a fan of quinoa. The two together sounded exactly like what I needed.
I made a huge bowl and ate it for the next two days straight. In fact, my mouth is watering and I need this desperately, but I’m out of quinoa. Damn. Normally I’m used to a ton of parsely in my tabouli – in fact, the main ingredient. I thought I’d be sad but the balance here is actually quite good.
It apparently makes 7 1/2 cup servings.
1/2 cup bulgur
1/3 cup cold water
1/3 cup fresh lemon juice
1/4 cup extra virgin olive oil, divided
1 cup cooked organic quinoa
1 cup diced tomato
1 cup cucumber, unpeeled, seeded, finely diced
1/2 cup fresh parsley, chopped
1/4 cup chopped fresh mint leaves
1/4 cup finely diced red onion
1 tsp minced garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
1. In a large bowl, combine bulgur, water, lemon juice and 2 tablespoons of the olive oil; mix well.
2. Let stand for 30 minutes or until most of the liquid is absorbed.
3. Stir in remaining 2 tablespoons olive oil and remaining ingredients, let stand 10 minutes to allow flavours to develop.
What’s in it for you and your baby
Calories: 122 Total fat: 8g Aging (saturated and trans) fats: 1g Healthy fats: 7g Omega-3 fats: 0g
EPA and DHA: 0g Fibre: 2g Carbohydrates: 11g Sugars: 1g Protein: 2g Sodium: 165mg
Potassium: 176mg Calcium: 24mg Magnesium: 29mg Selenium: 1mcg