Quinoa Tabbouleh Recipe

*photo by Natalie Rhea Riggs

Here is a lovely blended salad - incorporating both cooked and raw, cooling and warming foods - for the summery days ahead. The cucumbers and tomatoes have a cool thermal temperature, and lemon juice expels heat and dampness from the body. The cumin is a warm balance to the raw foods. A little chili powder can also be added to this recipe for a flavorful kick for those of us with colder conditions. Proportions and seasonings may be adjusted to taste.

Ingredients

• 1 Persian cucumber (or ½ standard cucumber)
• 1 carrot
• Handful of cherry tomatoes (ideally in multiple colors)
• Several sprigs of parsley
• ¼ small red or Vidalia onion, minced
• Handful of field greens or arugula, chopped
• 2 cups cooked quinoa (warm or at room temperature)
• ¾ cup cooked chickpeas
• 2 tsp ground cumin
• Tamari to taste
• Flaxseed oil (cold-pressed and unfiltered) to moisten
• Juice of ½ large lemon

Directions

In a large bowl, add finely chopped cucumber, carrot, tomatoes, parsley and onion. Add quinoa, chickpeas, greens and spices; mix together. Add tamari, flaxseed oil and lemon.

Ideally, enjoy this outdoors with friends. Eat slowly, making yourself available to the abundance of colors, sounds and fragrances all around you, the gifts of summer.