A (7)

blissrevival.com; bridgetferguso

agoyyoga.com.au; yogabynature.

earthcirclestudios.com; divinestar

jodiegale.com; melissagonella

jozinasdrum.com; sevensistersfes

In a large saucepan, bring quinoa, broth, ghee, and sea salt to a boil. Stir well
and reduce heat to low. Cover and cook until quinoa is fluffy (15 minutes).

In a bowl, whisk together olive oil, lemon juice, and preserved lemon.

Add remaining ingredients to quinoa, pour dressing over all, and mix well.

NUTRITIONAL INFO249 calories, 14 g fat (3 g saturated), 27 g carbs, 5 g fibre,
6 g protein, 410 mg sodium

Quinoa Kale Tabbouleh

SERVES 6
When I was growing up, my mother used to make tabbouleh. It can be
phenomenal. This recipe is high in flavour and nutrition, replacing bulgur
wheat with gluten-free and protein-packed quinoa. Dig in!

1 cup cherry tomatoes, quartered

1 cucumber, diced

7 shallots, thinly sliced

¼ cup curly parsley,

cut into thin strips

¼ cup basil, cut into thin strips

¼ cup mint, cut into thin strips

2 Tbs. tarragon, chopped

2 cups black kale (lacinato or cavolo

nero) cut into thin strips

1 cup white quinoa, soaked for

15 to 20 minutes, then drained

2 cups veggie broth

1 Tbs. ghee

1 tsp. sea salt

¼ cup extra-virgin olive oil

Juice of 2 lemons

1 preserved lemon, diced

(find it in a natural foods market

or specialty store)

49

july 2016

yogajournal.com.au