By changing the bulgur wheat usually found in tabbouleh with quinoa, you are getting a nutrient-dense gluten-free grain that acts as a complete protein. It also has silica for building collagen, which helps boost your skin’s elasticity. The tomatoes provide heart-healthy lycopene, the parsley gives us detoxifying chlorophyll and antioxidants, and the olive oil helps lower inflammation. To make this a gluten-free appetizer, swap the pita rounds for flaxseed crackers or eat the tabbouleh alone as a salad.
1/2 cup quinoa
1/2 tsp. kosher salt dissolved in 1 cup water
2 cups finely chopped parsley
1/2 cup diced plum tomatoes or halved grape tomatoes
3 Tbs. chopped scallions
4 Tbs. olive oil
2 Tbs. lemon juice (about 1 lemon)
Sea salt and ground pepper to taste
Pinch of sumac
3 whole-wheat pita rounds
1. Combine the quinoa and salted water in a saucepan and cook, covered, over medium-high heat for 20 minutes. Allow to cool.
2. Toss quinoa with the parsley, tomatoes, scallions, 3 Tbs. of the olive oil, lemon juice, salt, pepper, and sumac.
3. To make the pita rounds, preheat the oven to 400 degrees. Brush pitas with the remaining 1 Tbs. olive oil. Cut pitas into triangles, wrap in foil, and toast in the oven at 400 degrees for 10 minutes.