Quercetin Quinoa Probiotic Salad

This quercetin-rich salad is a bit like a tabbouleh in feel, with half of the ingredients switched out to maximize phenolic and gut-healthy benefits.

You will need

• ½ cup quinoa
• ½ cup kale, finely chopped
• ½ cup flat leaf parsley, finely chopped
• ½ cup green olives, thinly sliced
• ½ cup sun-dried tomatoes, roughly chopped
• 1 pomegranate, peel and pith removed
• 1 preserved lemon, finely chopped
• 1 oz feta cheese or plant-based equivalent, crumbled
• 1 tsp black pepper, coarse ground
• 1 tbsp capers
• 1 tbsp chia seeds
• 1 tbsp extra virgin olive oil

Note: you shouldn’t need salt or similar here, because of the diverse gut-healthy fermented products bringing their own salt with them

Method

(we suggest you read everything at least once before doing anything)

1) Rinse the quinoa, add the tbsp of chia seeds, cook as normal for quinoa (i.e. add hot water, bring to boil, simmer for 15 minutes or so until pearly and tender), carefully (don’t lose the chia seeds; use a sieve) drain and rinse with cold water to cool. Shake off excess water and/or pat dry on kitchen paper if necessary.

2) Mix everything gently but thoroughly.

3) Serve:

Enjoy!

Want to learn more?

For those interested in some of the science of what we have going on today:

• Tasty Tabbouleh with Tahini ← in case you want an actual tabbouleh
• Making Friends With Your Gut (You Can Thank Us Later)
• Fight Inflammation & Protect Your Brain, With Quercetin

Take care!