Mediterranean Tabouli Salad with Quinoa
Quinoa is a complete source of protein, meaning it contains all eight essential amino acids. And at 9 grams per cup, it contains more protein than wheat, barley, and even eggs. Eating protein prompts the brain to produce norepinephrine and dopamine, neurochemicals that promote brain alertness and keep you energized.
A cup of cooked Quinoa contains 15% of the recommended daily value of iron. Iron helps to deliver oxygen to the blood, boosting energy and brain power. Quinoa also contains vitamin B, which helps to keep the brain sharp, maintain brain volume and stabilize mood. This grain is even rich in Omega 3 Fatty Acids, which have been known to help defend against Alzheimer’s disease and dementia. A study found that individuals with diets high in Omega 3 fatty acids scored higher on tests of memory and cognition.
Quinoa is low-calorie, low-fat and gluten-free, and contains a boatload of nutrients. It is great for vegans, diabetics, individuals with Celiac disease, dieter’s and those with brain health on the mind. While Quinoa has many excellent health benefits and is a much better option than rice, pasta, wheat, or barley dishes, it is still a grain, so I try and keep the intake occasional.
This Mediterranean Tabouli salad is low-fat, low-calorie, high in protein, and brain healthy!
- 2 cups quinoa
- 3 cups parsley minced
- 1/2 medium onion minced
- 1 medium tomato chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 2 cloves garlic pressed or chopped
- sea salt and pepper to taste
- To prepare Quinoa, place 1 cup quinoa and salt to taste in a bowl. Pour 2 cups boiling water over the quinoa, stir once and let sit for 15-20 minutes until liquid is absorbed.
- Combine all ingredients and mix well. For added flavor you may want to add more olive oil and lemon juice.
- Serve and Enjoy 🙂