This tabbouleh was inspired by the Tabbouleh offered at my local Whole Foods. Unlike most recipes, this is mostly herbs with some quinoa thrown in to keep it gluten free. What I love about it is that it is super flavorful and chock full of vitamins and minerals! Fresh herbs are an abundant source of nutrients as well as antioxidants. 1 cup of this salad meets 80% of the RDI for Vitamin C, 20% for Iron, and over 500% of the daily requirement for Vitamin K as well as an appreciable amount of Vitamins A, E, calcium, copper and manganese.
This is a great recipe to pull out when you discover your mint has taken over the garden (not that I have firsthand experience of this or anything) or you’ve got a big bunch of parsley you aren’t sure what to do with. Enjoy!
Ingredients:
- 1 big bunch of flat leaf parsley (apx 150 grams)
- 2 small packages of mint (apx 50 grams)
- 1 medium tomato, diced
- 1 small red bell pepper, diced
- 1/2 cup cooked quinoa
- Juice of 1 large lemon (apx. 3 tbsp)
- 1 tbsp high quality extra virgin olive oil
Remove any tough, woody stems from parsley and mint and dice herbs well. Place into a large bowl and add diced pepper, tomato and cooked quinoa. Mix well and set aside.
In a separate small bowl, whisk together lemon juice and olive oil. Drizzle olive oil and lemon over the quinoa salad and gently toss to incorporate. Serve immediately.
Will keep for about 48 hours if chilled.
