Quinoa Taboule Salad GMO & Gluten Free


1 package organic quinoa
2 quarts organic vegetable or chicken stock 2 yellow onion, minced
3 green zucchini, cut into half moons
1 bunch flat leaf parsley
1 bunch fresh basil leaves
1/2 cup organic extra virgin olive oil
1/4 teaspoon cayenne
1/4 teaspoon curry powder
1 tablespoon pink salt

Cook the quinoa in vegetable or chickens stock for 25 minutes. Turn off stove and all all other ingredients. Stir to mix gently and leave covered for 10 minutes. Store in refrigerator in glass ball jar for up to 5 days. 

Leave a Reply

Your email address will not be published. Required fields are marked *

*DISCLAIMER: Dr. Michael Wald is a doctor of chiropractic with a masters degree in nutrition. He is also a Certified Dietitian Nutritionist and a Certified Nutritional Specialist and Sports Nutritionist. Dr. Wald is certified to provide acupuncture in several states, but not New York. Dr. Wald has two board certifications in nutrition. Dr. Michael Wald earned his MD diploma, but did not complete a residency and is thus not licensed to practice medicine. The information on this site is intended for educational purposes only and is not to substitute for sound medical or health advice. Information contained within this website may change at any time without prior notice. The information on this website is under copyright, 2021.