The Sexy Forever Recipe Bible (75 page)

1 cup dry quinoa

2 tablespoons extra virgin olive oil

2 shallots, finely diced

1 garlic clove, minced

2 teaspoons finely chopped flat-leaf parsley

Sea salt and freshly ground black pepper

Prepare the quinoa according to package instructions.

While the quinoa is cooking, place a large sauté pan over medium heat. Add the olive oil and shallots; sauté for 2 minutes. Add the garlic and cook for 1 minute longer. When ready, add the cooked quinoa and the parsley, and stir to combine. Season with salt and pepper and serve immediately.

MAKES 3 CUPS OR 6 SERVINGS

quinoa tabbouleh

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

1 cup cooked quinoa

3 tablespoons extra virgin olive oil

1 cup chopped flat-leaf parsley

¼ cup finely chopped shallots, or ¼ red onion, minced

1 tablespoon chopped fresh dill, or ½ tablespoon dried dill weed

1 cup diced ripe tomato

½ cucumber, peeled, seeded, and diced

1 tablespoon chopped fresh mint leaves

Zest and juice from 1 lemon

Sea salt and freshly ground black pepper

In a medium bowl, combine the quinoa with all the other ingredients and season to taste with salt and pepper. Serve immediately. (The tabbouleh can be stored in an airtight container in the refrigerator for up to 1 week.)

MAKES 2 CUPS OR 4 SERVINGS

tabbouleh

VEGETABLES, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2

1 cup bulgur wheat

1½ cups vegetable stock, preferably
homemade

2 garlic cloves, minced

2 tablespoons fresh lemon juice

1 scallion, white and green parts, sliced

¼ cup chopped flat-leaf parsley

Sea salt and freshly ground black pepper

Place the bulgur in a large mixing bowl.

In a medium saucepan, bring the stock and garlic to a boil. Pour the hot stock over the bulgur. Stir, cover with a lid, and let the bulgur stand for 30 minutes. Mix in the remaining ingredients and season to taste with salt and pepper.

SERVES 4

white bean salad with sage and thyme

HEALTHY FATS, CARBOHYDRATES
LEVEL 1, LEVEL 2