Quinoa Tabouli Recipe


I’ve got a delicious, alkaline recipe for you today that is actually easier to prepare than the traditional, acidic version.
Your standard tabouli isn’t the worst thing in the world you could eat, that’s for sure. But it is made with bulgur, which is a whole wheat grain that contains gluten.

And WHY is this bad? Because all grains, not matter which way you look at it, have the ability to become contaminated with Aspergillus Fungus, a cancer-causing mycotoxin which we need to avoid like the plague.

Not to mention, gluten and grains are highly inflammatory, and one of the top causes of Leaky Gut!

So why not swap that gluten-containing grain for quinoa, which is actually a SEED (not a grain)!  Quinoa is a complete plant-based protein, and packs in far more nutrients and less acid!

Combine that with the rest of the ingredients in traditional tabouli and you have a tasty, alkaline, satisfying side dish for any lunch or dinner. This keeps well in the fridge for a few days too, so make enough for leftovers. You’re going to want them!

Give it a try and let me know what you think over on Facebook.


Ingredients [Serves 1]

2 cups filtered water

1 cup quinoa
1/2 tsp. and 1 pinch sea salt (Celtic Grey, Himalayan, or Redmond Real Salt)
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions (scallions), diced
2 carrots, grated
1 cup fresh parsley, chopped


In a saucepan, add quinoa and filtered water, with a pinch of sea salt. Bring to a boil, then reduce heat to low, cover saucepan, and simmer for 20 minutes.

In a bowl, combine extra virgin olive oil, 1/2 tsp. sea salt, lemon juice, tomatoes, cucumber, green onions, carrots, and parsley. Add to quinoa, stir, and enjoy!

Want more recipes like this one?

My best-selling book, Get Off Your Acid: 7 Steps in 7 Days to Lose Weight, Fight Inflammation, and Reclaim Your Health and Energy, is full of recipes, tips, and ideas to take you from sluggish and in pain to healthy, energetic, and slim.

Kelly Ripa, who wrote the Foreword, had this to say: 

What I like most about Dr. Daryl’s method is that it’s not a ‘diet’ but more of a lifestyle change. There’s no counting calories or limiting portion sizes, only a newawareness of ‘alkaline eating.’ Once you learn the difference between alkaline and acidic ingredients, you will know what to eat and will be able to benefit from keeping this balance in your bodies.

Whether your goal is to lose weight, sleep deeper, feel more rested, think more clearly, or boost your energy, this plan will get you there…”  

Pick up a copy and GET OFF YOUR ACID!

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