Ingredients:
- 1 cup black quinoa (or straw-colored quinoa if black is not available)
- Juice and zest (piece of the outer peel) from 2 fresh lemons
- ¼ cup Nutiva hempseed oil
- 1 Tablespoon Garlic Gold® Sea Salt Nuggets, more or less to taste
- 2 cups minced fresh parsley leaves (or basil)
- ¼ cup finely minced fresh lemon balm (optional)
- ½ cup finely minced fresh mint leaves
- ¼ cup Nutiva shelled raw hempseeds 1 fresh lemon, thinly sliced, for garnish (optional)
Cook the quinoa according to package directions, making sure you rinse the quinoa well in a sieve before cooking to remove the bitter properties. Set aside and allow to cool to room temperature (fluffing it with a fork will expedite this process).
Add remaining ingredients and stir well to blend flavors. Can be served immediately at room temperature or allowed to chill; will keep in the refrigerator for up to 5 days after making.
Serves 4 main dish portions or 6 side dish amounts
Helpful Hints:
OK, this is not one of those salads where you can just substitute some dried mint in your cupboard and bottled lemon juice… So don’t go there. With that being said, it is really easy to throw together. I usually don’t even measure much, just throw it in and taste as I go. As I said before, feel free to substitute any whole grain such as brown rice, or bulgur wheat, what was traditionally used for tabouleh. Parsley, basil, mint, lemon balm, the mix of the herbs is up to you; just make sure you use fresh and not dried. Don’t have hemp seeds and hemp oil handy? You can substitute Garlic Gold® (nuggets in oil), and then on the nuts, do toasted pine nuts, chopped almonds, even pumpkin seeds for some extra zinc… Use any nut without a strong flavor (such as peanuts). And if you make this often, you can buy a real inexpensive reamer that juices lemons very quickly without having to have a $300 infomercial fancy something or other… enjoy!
If you liked this recipe, you’ll love these products:
- Garlic Gold® (nuggets in oil)
- Garlic Gold® Sea Salt Nuggets
