Ingredients
- ¾ cup Teff
- â…“ cup plus 2 Tablespoons extra-virgin olive oil
- Juice (3 Tablespoons) and zest of one lemon
- 2 garlic cloves, minced
- ½ teaspoon freshly ground black pepper plus more to taste
- ¼ teaspoon sea salt plus more to taste
- 1 cucumber, cut into ¼-inch pieces
- 1-pint cherry tomatoes, quartered (1 c chopped)
- ¾ cup finely chopped flat-leaf parsley
- ¾ cup finely chopped fresh mint
- 4 green onions, minced
- 12 olives
Instructions
- In a pot, bring 2 ¼ cups of water to a boil, add the teff, cover and simmer for 15-20 minutes until the water is absorbed. Stir occasionally.
- In a bowl, whisk together the olive oil, lemon juice and zest, garlic, salt, and pepper.
- When the teff is ready, mix in ¾ of the dressing and set aside the rest. Spread the teff in an even layer on a baking sheet to help it to cool.
- Once the teff is cool, use your hands to break it up into small pieces then mix in the rest of the ingredients except for the olives.
- Divide the teff mixture evenly among serving plates or bowls, drizzle with the remaining dressing and garnish with olives.
Nutrition Facts
Teff Tabbouleh
Serves: 4 persons
|
Amount Per Serving: 1/2 cup
|
||
|---|---|---|
| Calories | 421.62 kcal | |
| % Daily Value* | ||
| Total Fat 27.28 g | 41.5% | |
| Saturated Fat 3.84 g | 15% | |
| Trans Fat 0.0 g | ||
| Cholesterol 0.0 mg | 0% | |
| Sodium 213.88 mg | 8.9% | |
| Total Carbohydrate 41.19 g | 13.7% | |
| Dietary Fiber 7.87 g | 28% | |
| Sugars 5.77 g | ||
| Protein 7.93 g | ||
| Vitamin A 14.72 % | Vitamin C 64.18 % | |
| Calcium 17.03 % | Iron 38.49 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
El Paso, TX Health Coach Clinic
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Dr. Alex Jimenez DC, MSACP, CCST, IFMCP*, CIFM*, ATN*
email: coach@elpasofunctionalmedicine.com
Licensed in: Texas & New Mexico*
Dr. Alex Jimenez DC, MSACP, CIFM*, IFMCP*, ATN*, CCST
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