Quinoa Tabbouleh on Pita
Quinoa is a nutrient-dense ingredient that acts as a complete protein. It also has silica for building collagen, which helps keep your skin’s elasticity. The tomatoes provide lycopene, the parsley gives us chlorophyll and antioxidants, and the olive oil helps lower inflammation.
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.