Dairy-Free Quinoa Tabouli

Earlier this summer, I meandered Capitol Hill and discovered several antique sales while on my way to Volunteer Park. I'm a sucker for antiques and discovered these wonderful bronze pots and chandelier crystals. While each piece glistened under the summer sun, for five dollars I walked away with a handful of treasures. 

My new trinkets reminded me of my yoga travels in India. At my yoga school, the chefs served us warm water in copper pots with the theory that we would consume the nutrients from the pot. Inspired by the white flowers and my new antiques, I felt like I wanted to make something with quinoa, a historic dish, but with a Mediterranean flare. 

Tabouli is perfect for summer as it's light yet hearty and cool and refreshing. Quinoa tabouli balances the macronutrients with the dense carbohydrate and protein of the quinoa and the healthy fats from the olive oil. Combined with fresh herbs and lemon juice, it's a way to kickstart your health alongside with consuming more fiber. Fiber helps us eliminate the toxins of the body. 

The universe is energetically shaky, and we need to get grounded. Humans can ground himself or herself through the foods that he or she consumes. This would include ancient grains and plants, especially root vegetables. Most people are spending too much time in their head, floating away from Planet Earth like a balloon. Their feet are not on the ground. 

"In order to fly, you must start on the ground."

‘Flying starts from the ground. The more grounded you are, the higher you fly.’, Virgil Kalyana Mittata

Diet and lifestyle are important during times of chaos, especially when emotional imbalances are present. Blowing off stress with alcohol, drugs and junk and comfort foods only contributes to the problem. It comforts the emotions and supports emotional highs. It's an escape, or a band-aid to cope with your problems. Stay grounded, keep breathing and get healthy. 

Dairy-Free Quinoa Tabouli
Cook Time: 20-25 minutes
Serves 2-3

Ingredients: 
1 cup of uncooked quinoa, washed and rinsed
2 cups of water
2 persian cucumbers, chopped (or half a regular cucumber)
1 cup cherry tomatoes, quartered and deseeded (used sugar plum)
1 shallot, chopped
1 garlic clove, chopped
1 cup of fresh parsley, chopped
1/3 cup fresh mint, chopped
1 lemon, juiced
1/4 cup olive oil
1/2 tsp salt

Directions:
Wash and rinse the quinoa in a fine strainer. Cook the quinoa in two cups of simmering water (follow the package directions). While cooking, prep the vegetables and herbs. 

Let the quinoa cool, and mix all of the ingredients together in a bowl. Serve chilled.

​If you have leftovers, you may need to add more olive oil or lemon juice as the quinoa will soak up the liquid overnight. 

Yum

Follow