|Quinoa||200 Gram (1 cup)|
|Zucchini||2 , coarsely grated (courgettes)|
|Scallions||4 Large, thinly sliced diagonally (spring onions)|
|Fresh mint leaves||1⁄4 Cup (4 tbs), chopped (1 handful)|
|Fresh flat leaf parsley||1⁄4 Cup (4 tbs), chopped (1 handful)|
|Fresh cilantro leaves||1⁄4 Cup (4 tbs), chopped (1 handful coriander)|
|Sugar snap peas||2 Ounce, thinly sliced diagonally (50 gram)|
|Walnut halves||10 , chopped|
|Extra virgin olive oil||6 Tablespoon|
|Lemon||1⁄2 , juiced|
|Dijon mustard||2 Teaspoon|
|Garlic clove||1 Large, crushed|
|Sea salt||To Taste|
|Ground black pepper||To Taste|
1. Put the quinoa in a pan and pour over 2 cups/475ml water. Bring to a boil, then turn down the heat to its lowest setting. Cover with a lid and simmer for 15 minutes or until the water has been absorbed and the grains are tender. Set aside, covered, for 5 minutes.
2. Transfer the quinoa to a bowl and add the zucchini, scallions, mint, parsley, cilantro, and sugar snap peas.
3. Mix together the ingredients for the dressing, then pour it over the quinoa mixture. Turn gently until combined.
4. Lightly toast the walnuts in a dry frying pan for 3–5 minutes until starting to color. Leave the walnuts to cool, then roughly chop and scatter them over the tabbouleh. Serve at room temperature.
To keep your kidneys in good shape and to help avoid developing kidney stones, it’s important to drink sufficient fluids each day. Drink six glasses of water daily. Herbal tea is fine, but avoid too many fizzy drinks, as they are high in phosphorus, which can deplete the calcium from your bones!
Food as Medicine
Tabbouleh is a very healthy salad, especially when made with quinoa instead of the traditional bulgur wheat, because quinoa is easier to digest. Parsley is a great kidney cleanser whereas scallions (spring onions), mint, garlic, and zucchini (courgettes) add a host of nutrients, particularly vitamin C.
Photo Credit: CICO Books