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  • Writer's pictureRoanna Sabeh-Azar


All ingredients are organic

1 cup black beans

1 can tuna

3 celery stalks, diced and sliced

4 Stalks Green Onion

3 stalks celery

1 cup carrots

4 whole leaves red cabbage chopped

6 Basil stems 8 Coriander stalks ½ Cup Olive oil 1 Tbsp Coconut Oil (for quinoa) 1 cup quinoa 2 tbsp salt

2 tbsp Zataar

1 tbsp Turmeric

1 tsp Ginger

Put a small pot with 2 cups water to boil and add 1 cup quinoa with 1 tbsp coconut oil, simmer on low heat until fully cooked. In a separate large bowl, add all the ingredients cut, sliced and diced in any order along with the spices/herbs and once the quinoa cools down, add it to the bowl and mix altogether. Serve and eat!

Can be eaten with green onions and lemon for humans.

*The Middle-Eastern spice blend called za’atar ingredients are: sesame seeds, ground sumac, and dried za’atar (an herb with a savory-thyme-oregano flavor). You can buy za’atar blends in Middle-Eastern markets, but you can also make it at home. In the blend shown above, thyme and oregano or marjoram stand-in for the za’atar herb, which is rarely available in the United States. To make about 1/2 cup of za’atar, put 3 Tbs. dried thyme, 1 Tbs. lightly toasted sesame seeds, 1 Tbs. ground sumac, 1/2 tsp. dried oregano or marjoram, and 1/4 tsp. kosher salt in a spice grinder. Pulse a few times to mix and break up some of the seeds—there should still be many whole seeds visible. Store in a cool, dark place for up to six months. If sumac is unavailable, substitute 2 Tbs. dried lemon peel.

Bone Appetit from our kitchen to yours !! Living healthier, Happier, Longer, Lives Together!

@healthycookingwithro #healthycookingwithro SHOW LESS

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