Herbaceous Spring Tabbouleh [GF]


Parsley is rich in antioxidants, which help our bodies fight both acute and chronic diseases. It has antibacterial properties, and is high in many minerals and vitamins, such as folate, vitamins A , C, and K. Did you know it's easy to grow? In some growing zones, such as mine [7a], it reseeds itself twice a year. I planted my parsley patch ages ago and have fresh parsley in all but the hottest and coldest months. Pretty sweet investment from a $3 pack of organic seeds!

Ingredients:

  • 1 cup uncooked organic quinoa [see my Perfect Quinoa recipe HERE]

  • 1 cup chopped organic parsley, leaves and tender stems, finely chopped

  • 1 cup organic cilantro, leaves and tender stems, finely chopped

  • 1 spring organic mint, about 6-8 leaves, finely chopped

  • 2 spring onions, finely chopped

  • 1 lemon, juiced, about ¼ cup

  • ½ tsp sea salt

  • ¼ cup organic high oleic EVOO


Instructions:

  1. While the quinoa is cooking, prepare the herbs as above.

  2. In a separate dish, dissolve the sea salt in the lemon juice then whisk in the EVOO.

  3. In a large metal or glass bowl, combine the quinoa, herbs, and dressing.

  4. Refrigerate in a lidded glass container.





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