Quinoa Tabbouleh
There is a lot that’s awesome about this dish but I’m going to focus on just two things. First, tabbouleh is traditional made with bulgur wheat but I always have quinoa in my pantry and it’s an easy swap that also adds a bit more protein (also is a gluten-free option if you need to be gluten free!)
Second, tabbouleh is basically a parsley salad so the spotlight is on the real star of the dish, PARSLEY. Parsley is way more than just a pretty garnish. Its antioxidant properties are through the roof. These antioxidants (flavonoids, carotenoids, vitamin C) reduce oxidative stress, may lower your risk of certain cancers, promote healthy vision and may improve heart health. Many traditional healers have used parsley to reduce high blood pressure and as a diuretic, to cleanse the kidneys and bladder. Parsley also offers a hearty dose of iron, folate, vitamin K and potassium. I have this herb growing in my garden year-round and love to use it in omelettes, salad, potatoes, and my all-time favorite, chimichurri.
And if you are wondering if dried parsley is as good as fresh…yup it is! One study even found that dried parsley may have 17 times more antioxidants than fresh!
Recipe: Quinoa Tabbouleh
1 1/2 cups cooked quinoa
1/2 cucumber, diced
1 cup cherry tomatoes, quartered
1 cup chopped parsley
1/4 cup chopped fresh mint
1/2 cup chopped scallions
1 clove garlic, minced
Juice from 1 lemon
2 Tbsp olive oil
Salt and pepper to taste
Directions:
Combine all ingredients in a large bowl and stir to combine.
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