Tabbouleh is a Middle Eastern salad that’s usually made with bulgur and mint. It’s absolutely DELICIOUS with quinoa and parsley instead. Quinoa is a funny looking, quick cooking grain that is the healthiest of all the grains, full of protein. Then there’s parsley. Did you know parsley counts as a dark green leafy vegetable? All vegetables of dark, rich color indicates are antioxidant rich. Studies show that parsley contains myristicin, a potent cancer fighter, as well as vitamin A, B, C, and K. Together, parsley and quinoa make a very yummy cold salad with a tangy fresh lemon juice and extra-virgin olive oil.
2 cups dry quinoa
4 cups water
2 cups finely chopped parsley (the more, the merrier)
half a lemon’s juice — put the lemon in the microwave for 20 seconds to get the most juice out of it
1 tablespoon extra virgin olive oil
2 tablespoons finely minced onion
1 clove finely minced garlic (optional)
Salt to taste
Cook quinoa by placing quinoa and water on a pot on the stove. Bring to a soft boil on high heat and stir, then immediately turn the heat down to Low and cover the pot with a lid. Leave lid on for about 20-25 minutes or until the quinoa fluffs up and soaks up all the water.
Salad is made by combining the cooked quinoa with the other ingredients.
You could now chill the quinoa and make the salad later.
Or just toss hot cooked quinoa in a bowl with all other ingredients, stir, and eat it if you can’t wait!