This is officially going to be a staple in my fridge for the rest of the summer. What took me so long to make this!
Tabbouleh is full of fresh ingredients.
The main ingredient being parsley which is high in Vitamins C, B12, A, and K which means it flushes out excess fluid, keeps up kidney health, keeps bones strong, and supports the immune system. In addition, Parsley has anticancer properties (also stated in Dr. Joel Fuhrman’s book Super Immunity)
In addition to Parsley, this version of Tabbouleh is made with Quinoa so the nutrition value is higher in protein and nutrients.
1 bunch parsley
1 cup uncooked quinoa
1/2 long english cucumber
3 local tomatoes
1/2 bunch green onions (about half a cup chopped)
1/4 cup olive oil
Juice of 1 lemon
First cook the quinoa, put it aside and let it cool. Can also do this a day or few hours before so it has time to become dry. Also, I didn’t cook the quinoa until it was 100% cooked because once mixed, the oil and lemon juice softens the quinoa.
In the meantime, wash parsley thoroughly – I soak it in apple cider vinegar for about 10 minutes then rinse well. Shake off as much water as possible and then let it sit to dry.
Dice cucumber – slice seeds off to prevent the Tabbouleh from becoming soggy from excess water.
Dice tomato – also remove the watery flesh
Chop green onions
Completely dry and chop parsley very finely
I added the cucumber and tomato in the bowl and tucked a paper towel over them to soak up excess water.
Make sure quinoa is dry.
Mix all ingredients in a large bowl. Add olive oil, fresh lemon juice, and mix!
I sprinkled about 1/2 a teaspoon of sea salt and ground pepper into it too.
Great as a side dish, great to eat with chicken. Hec for me it is a great late night snack too!
Enjoy and eat clean friends!