This Quinoa Tabbouleh is really easy to make and one of my most favourite and versatile salads. Other than being incredibly nourishing, it’s a salad that will keep for a few days so leftovers are great for lunch or another dinner.
Quinoa is a complete protein and has an extraordinary nutrient profile. I’ve written more about why I love it here. Parsley is so much more than a garnish. It is a very rich source of vitamin K, C and also iron (double spinach). It also support digestion, detoxification and has one of the highest counts of antioxidants among plants. Best of all it is really easy to grow in a pot or in your herb garden!
1 cup of raw quinoa, very well rinsed (preferably soaked) and cooked (see here for cooking instructions).
1 small red onion, finely diced
1 cup parsley leaves, finely diced
½ cup mint leaves, finely diced
1-2 red capsicums (peppers), diced
1 small Lebanese cucumber, diced (none in this photo as I can’t stand it)
1 clove of garlic, finely diced or crushed
Zest and juice of one lemon (approx. ¼ cup juice)
½ cup extra virgin olive oil
Sea salt and black pepper, to taste
Make a meal of it
I love this salad as is, but there are so many ways to make it into a big meal…
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