Fitness Friday :: Quinoa Tabbouleh Salad

As I type this, I am beginning Day 4 of my Cleanse/Detox/Fast I told you about last week.  Over all, it’s going great.  Though I had to add coffee to the plan (Had to.  HAD TO!!!).  Clearly Dr. Oz left it out in error.

And I’d be perfectly content if I never see a cabbage again.  I have two extras, if anyone needs cabbage.

But other than that, I feel great and the food has been good.  The smoothies in the second phase are especially yummy.  I foresee these smoothies in my future.

Oh, and despite the fact that I’m eating plenty of food (or blending them into smoothies) I’ve lost 6 pounds in 4 days.

Say WHAT??!!

Easy, stallion. We all know that the moment I place a morsel of bread onto my detoxed tongue, it will all come back.  The challenge will be easing back into my regularly scheduled eating in such a way as to keep those pounds away.  In the interim, I’m enjoying seeing my flat stomach again.  Hello, flat stomach.  I missed you.   I knew you were under there, somewhere.

I’ll give you the full report next Friday.  But until then, I will offer a fabulous recipe I just discovered in the newest issue of Health Magazine (Jan/Feb 2013), that will also become part of my regularly scheduled eating.  Whole Foods Salad Bar has the most amazing Tabbouleh.  So amazing that I often find myself craving it between shopping trips.  I had never tried to make it at home, until I found this recipe.  And I gotta tell ya–it’s every bit as delicious as the one at Whole Foods.

And easy–

And about 400 calories per serving.  The servings are big, because it’s meant to be a meal.  But I served mine as a side.  And then as a snack the next day.  And then as a second snack the next day–straight from the bowl.  And then I licked the bowl.

 

It is so light, refreshing and fragrant.  You just feel good eating it.  Total YUM.

 

Quinoa Tabbouleh Salad

Total Prep time:  About 15 minutes

Ingredients:

2 cups cooked quinoa

1/2 cup diced tomatoes (I think I added more than this)

1/2 cup diced cucumbers (I think I also added more than this)

1/4 cup diced parsley

1/4 cup diced mint

1/4 cup diced scallions

2 TBSP olive oil

2 TBSP lemon juice

Sea salt and fresh ground pepper to taste

 

Directions:

Mix all ingredients together in a bowl and serve.  It tastes best if you let it sit in the fridge for at least 30 minutes to let all the flavors blend.  But you can also eat it immediately.

 

 

 

This is complete as a meal, because the quinoa is a good source of protein (6 g/cup cooked quinoa).  But I served it with salmon (simply sauteed in a pan in a little olive oil, salt and pepper and then finished in the oven and drizzled with a little bit of fresh-squeezed lemon juice).

 

The red wine was a nice compliment to the meal and a perfect ending to hectic week.  You should totally make this exact meal tonight.  (I’m living vicariously through you, because I will be having a smoothie.)

 

 

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Did you know I am doing a series this whole year called Better Balance in 2013??

If you haven’t already signed up for e-mail updates, this would be a great time to do so.

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Linking up with Jill Conyers today for her weekly Fitness Friday Blog Hop and Megan for Your Green Resource!