Last week I discovered magazine reading on the iPad (I am maybe a little behind the times, but I am usually so absorbed in book reading that I don’t explore other things. Did you know the internet has videos!? Ha, just kidding. I have known about those for several months now. I am totally hip.) So I looked for all the natural health magazines and got all the free issues.
I read a wonderful article about mindfulness, and it mentioned while you are eating to think about how the food you are eating is not only delicious, but is also providing so much healthy nutrition. It seems simple and straight forward, but actually being mindful while I was eating made me really value the nutrition of the food in the moment. And it really made me want to fill my belly with some super power health foods.
So this tabouli happened! And it made my brain and my belly really happy. I think I might make it again, because it is also one of those dishes that you can eat a large volume of food and get max nutrients with min calories. I think it is traditionally a side dish, but with a little hummus it makes for an incredible meal.
Health highlight of kale: There is a nutrition rating system that was created by a doctor called the ANDI system that rates foods based on how rich a food is in vitamins, minerals and phytonutrients per calorie. This system gives the highest possible score awarded (1,000) to only 2 foods: kale and collard greens. While some believe the system is flawed, it does certainly demonstrate the nutritional significance of kale. Kale is high in antioxidants, is anti-inflammatory, and supports the body’s detoxification. The nutrients in kale are associated with cardiovascular health, reduced risk of cancer, and reduced risk of other age related diseases. It is a good source of iron and calcium, and can aid digestion. The growing popularity of this veggie is well deserved with all this healthy stuff packed in there!
- 1 cup Quinoa
- 2 cups Water
- 1 bunch Kale (remove the stem and discard, chop the leaves fine)
- 1 Cucumber (diced)
- 3 Roma Tomatoes (I roasted mine because I am crazy obsessed, but raw is perfectly lovely as well)
- ½ cup fresh Parsley (measured then chopped fine)
- ¼ cup fresh Mint (measured then chopped fine)
- 1 Lemon (juice and zest)
- 1 tablespoon EV Olive Oil
- 1 small bunch Green Onions (sliced)
- Salt and Pepper (to taste)
- Hummus (to serve, optional)
- In a medium pot bring the quinoa and water to a boil
- Place a lid on the pot and reduce the heat to low, and cook for 20 minutes, or until the quinoa is fluffy and all the water is absorbed
- In a large bowl combine the kale, cucumber, tomatoes, parsley, mint, lemon juice and zest, olive oil, and green onions
- Stir in the quinoa and give it a taste
- Add salt and pepper, you may need a good bit of salt, but add as much as you like
- Serve with a scoop of hummus and enjoy!!