Cooling Summer Recipes: Quinoa Tabbouleh
This is one of my favorite summer dishes and takes me back to my childhood, eating at our friend’s Lebanese restaurant every chance we got!
Jana Kilgore
- ayurveda, cooling, cooling summer recipes, healthy, kitchen, Lebanese cuisine, quinoa, quinoa tabbouleh, recipe, summer recipe
As an Amazon Associate, Breathe Together Yoga earns from qualifying purchases.
Hot, sharp, and intense.These are the most dominant qualities of the summer season according to Ayurveda, one of the oldest healing systems in the world. This summer is no different, and depending on where you live, you may have already seen record breaking temperatures this year. Depending on your constitution (dosha in Sanskrit) you may be loving the heat or trying to escape it.
Ayurveda encourages us to live in harmony with the cycles of nature and seek balance with it. Just as eating warming and heavier foods in winter can be beneficial, eating lighter and more cooling foods in summer helps us create a greater personal harmony, which radiates through our lives and beyond.
Some of the best cooling foods grow in abundance during the summer months. Fruits, melons, cucumbers, leafy greens, and fresh herbs to name a few. According to both Ayurveda and Chinese medicine, meats are more heating while legumes and grains, such as rice, are more cooling. Fresh dairy, coconut, and avocado are also recommended as well as plenty of water and hydrating liquids. Food and drinks that are heating and dehydrating should be avoided such as alcohol, caffeine, and spicy, heavy foods. Summer is the time to savor the sweet, bitter, and astringent flavors which are found in the fresh vegetables and fruits of the season.
Heat is one of the most intense experiences humans have, and it hits everyone a little differently. If you are seeking some ways to stay cooler and calm your mind and heart this summer, give these recipes a try.
QUINOA TABBOULEH
This is one of my favorite summer dishes and takes me back to my childhood, eating at our friend’s Lebanese restaurant every chance we got! I learned to make this and many other dishes in their kitchen, and every time I make this salad, I am transported back in time. This version uses quinoa instead of cracked bulgur wheat for a nice gluten-free, high-protein option.
Ingredients
- 1 cup quinoa, rinsed well
- 1 ½ cups water
- ½ teaspoon Kosher or sea salt
- ½ cup green onions, thinly sliced
- 1 cup flat leaf parsley, chopped
- ⅓ cup mint leaf, chopped
- 1 pint cherry tomatoes, cut in half
- ½ cup olive oil
- 2-2 ½ tablespoons lemon juice
- Fresh ground black pepper
Preparation
- In a small pot, bring the water and salt to a boil. Once boiling, add the quinoa, reduce heat to the lowest setting, and cover with a tight fitting lid. Cook for another 10 minutes, then remove from heat and leave covered for another 5 minutes. Transfer to a large mixing bowl to cool.
- While the quinoa is cooking, prepare the herbs, tomatoes, and lemon juice.
- Once the quinoa is cool, add the remaining ingredients to the bowl and mix well.
- This can be made a day ahead of time and stores well in the refrigerator for up to 3-4 days.
Jana Kilgore
Jana Kilgore is an Ayurvedic practitioner, yoga teacher, private chef, and guide living in Hawaii after many years of practice and teaching in Michigan and the Bay Area. Since her teens, she has been using food, plants, and meditation as medicine, and has dedicated her life to empowering people to take back their health and happiness through the gifts of yoga, Ayurveda, and nature. She specializes in digestive issues, autoimmune disorders, hormonal health, mental health, trauma and recovery, and recently added postpartum support to her practice. Jana teaches Ayurveda for yoga teachers in various trainings and also yoga teacher trainings in Yosemite with Balanced Rock Foundation. When she isn’t teaching, cooking, or working with clients, she is working on a book, slowly learning to surf, or out on a trail!
