This recipe is from the excellent book by Paul Holford – Burn Fat Fast. This Quinoa Tabbouleh recipe is an example of a dish with a low glycemic load (GL) diet, designed to keep blood sugars even, causes more weight loss on the same calories.
In Burn Fat Fast, Patrick Holford and Kate Staples outline how, by combining Patrick’s alternate-day low-GL diet and a fat burning exercise workout by Kate, you can lose fat fast, without going hungry or compromising your health. The old idea that it was just about eating less calories, however more and more research shows that a low glycemic load (GL) diet, designed to keep blood sugars even, causes more weight loss on the same calories.
8GLs (273 calories per serving)
350ml stock (made with 1 tsp of veg bouillon powder)
¼ medium cucumber, diced.
2 large handfuls of cherry tomatoes chopped to the same size as the cucumber
4 spring onions finely sliced
1 large handful of mint finely chopped
1 large handful of parsley finely chopped
1-2 tbsp olive oil
1tbsp lemon juice
2 tsp balsamic vinegar, or to taste
Sea salt and ground black pepper
Wash the Quinoa really well and then bring to the boil in the stock. Cover and simmer for 10-15 minutes until the liquid is absorbed and the grains are fluffy. Put in a bowl and leave to cool.
Mix through the chopped vegetables and hers and then add the oil, lemon juice and vinegar.
Chill in the fridge for at least an hour for the flavours to develop before eating.