Parsley

Tabbouli Salad with Quinoa

Ok, I admit it. This was a cheat day for my veggie challenge. While I have definitely made this dish before and love it to pieces, I simply didn’t have enough time today to make a recipe. Had a feeling there would be a slip-up in this 50 day challenge! But I’m committed, so I’m posting this recipe anyway even though I don’t have pictures (I promise I will put some up asap!). I must say I’m pretty impressed that I made it to day 19 before this happened. Woo hoo!

Lebanese is one of my favorite cuisines. It’s really easy to find vegan and vegetarian options, and you don’t miss out on flavor or variety. I love big vegan mezza platters with all sorts of things like pita, hummus, baba ganoush, falafel, stuffed grape leaves and tabbouli salad. I wanted to try a version using a different grain than the traditional bulgur wheat in order to make it gluten-free and give it a bit more protein.

This Tabbouli Salad with Quinoa also keeps with my veggie recipe challenge, featuring parsley. It’s a bit difficult to feature an herb so prominently in a dish but this salad is chock full of the stuff – parsley and mint make up all the greens in this delicious and brightly-flavored salad. Herbs add tons of fragrance and flavor to food and are extremely healthful. Parsley contains an essential oil called Eugenol, which has been used therapeutically in dentistry as a local anesthetic and antiseptic for teeth and gums. This herb is an excellent source of Vitamin K and folates, and is rich in Vitamin A and Vitamin C as well as many other anti-oxidants.

I’ll admit it took me a while to get into using parsley in food. I have always preferred cilantro to parsley, but as soon as I fell in love with Lebanese food I became a parsley addict. It’s featured prominently in Lebanese food especially in dishes like this Tabbouli Salad with Quinoa. I hope you try it!

Parsley

 

Tabbouli Salad with Quinoa

  • 1/2 cup quinoa, rinsed well
  • 1 bunch parsley leaves, chopped (about 1 cup)
  • 1 bunch mint leaves, chopped (about 1/2 – 1 cup)
  • 4 green onions, chopped
  • 2 firm Roma tomatoes, chopped
  • 1/2 cucumber, finely chopped
  • juice of 1 lemon
  • 1/4 cup olive oil, to taste
  • 1/2 tsp fresh ground pepper
  • sea salt, as desired

In a small saucepan bring 1 cup water to a boil. Cook quinoa, covered, until water has been absorbed, about 20 minutes. Let cool to room temperature.

In a bowl, combine cooled quinoa, parsley, mint, lettuce, green onions, roma tomatoes, and cucumber. Add lemon juice, olive oil, pepper and salt, to taste. Mix well and serve cold or at room temperature. Refrigerating for a few hours will help the flavors meld.

Stay tuned for tomorrow’s veggie recipe, and don’t forget to subscribe if you want to follow the whole 50 day challenge.

In case you missed the first 18 days, here are the recipes:

Printable version:

Tabbouli Salad with Quinoa
 
Author:
Serves: 4
Ingredients
  • ½ cup quinoa, rinsed well
  • 1 bunch parsley leaves, chopped (about 1 cup)
  • 1 bunch mint leaves, chopped (about ½ - 1 cup)
  • 4 green onions, chopped
  • 2 firm Roma tomatoes, chopped
  • ½ cucumber, finely chopped
  • juice of 1 lemon
  • ¼ cup olive oil, to taste
  • ½ tsp fresh ground pepper
  • sea salt, as desired
Instructions
  1. In a small saucepan bring 1 cup water to a boil. Cook quinoa, covered, until water has been absorbed, about 20 minutes. Let cool to room temperature.
  2. In a bowl, combine cooled quinoa, parsley, mint, green onions, roma tomatoes, and cucumber. Add lemon juice, olive oil, pepper and salt, to taste. Mix well and serve cold or at room temperature. Refrigerating for a few hours will help the flavors meld.

 

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