Diet: Dairy Free, Gluten Free, Low FODMAP, Nut Free, Pescatarian, Soy Free, Vegan, Vegetarian
Serves: 4
Preparation Time: 20 minutes
Total Time: 20 minutes

Description

This bright and colourful salad recipe can be found in our book: “Chronic Fatigue Syndrome: Your Route to Recovery”.

All of the recipes found in our Chronic Fatigue book, written by our in-house Nutritionist have the prime purpose of helping to restore your health with those with CFS.

This recipe uses beetroot and quinoa which are excellent sources of betaine (an amino acid that can support liver detoxification and the methylation cycle), while chickpeas can also help the methylation process as they are rich in folate (vitamin B9), as well as plant proteins.

Ingredients

• 150g quinoa
• 1x 400g tin chickpeas (drained)
• 200g radishes (grated)
• 2 beetroots (grated)
• 1 apple (cored & grated)
• 25g flat-leaf parsley (chopped)
• 25g mint (chopped)
• Juice of 2 lemons
• 2 tbsp olive oil
• Generous pinch of salt & pepper

Method

1. Add the quinoa to a saucepan with some hot water. Bring to the boil, then simmer for 10–15 minutes, until cooked through and soft. Drain and allow to cool in a sieve.
2. Meanwhile, combine the chickpeas, radishes, beetroots, apple, parsley and mint in a large mixing bowl and stir. Mix in the lemon juice and olive oil, along with the salt and pepper, and stir again.
3. Once the quinoa has cooled, stir into the tabbouleh and serve.