Tabbouleh with Quinoa

Summer salad time! Parsley is seriously overlooked because it's an herb and usually only used as garnish. Nutrition-wise however, parsley is an amazingly healthy green, rich in anti-oxidants, vitamins (A, B, C, E and K), dietary fiber, essential volatile oils, potassium, calcium, iron, manganese, magnesium and folates. Wow, that was a long list of goodness! So here's a way to get a whole lot of good in you, fast: tabbouleh!

This parsley salad makes a great starter or side for two, but sometimes I demolish the entire recipe as a main. Because I'm hungry. And it's completely guilt free.

I've used quinoa instead of the traditional bulgur, and lime instead of lemon. Also opting out of cucumber. Bonus is that I got to use our homegrown tomatoes - yay! 

Yield: 2 sides or 1 main

• 1/2 cup quinoa
• 3/4 cup water
• 1/4 tsp cumin
• 1/4 tsp salt
• 3 cloves garlic
• 2 small, ripe tomatoes (or 1 medium)
• 2 green onion
• 1 bunch flat leaf parsley
• juice of 1 lime (approx 2 tbsp)
• 1 tsp olive oil
• 1/4 tsp cumin
• 1/4 tsp sumac
• salt and pepper to taste

Start by cooking the quinoa in advance to allow time for it to cool. Add water, cumin, and salt to quinoa in a small pot over high heat. Bring to a boil, reduce to low, cover, and set a timer for 15min. Let cool completely after it has cooked. 

Wash all vegetables thoroughly, and dry parsley in salad spinner. 

Mince garlic, dice tomatoes, and thinly slice the green onion and parsley. Use all leafy parts of the parsley, and discard parsley stems or save for some other use (I keep the stems to make vegetable broth).

Juice the lime. Toss all ingredients together in a large bowl, along with the lime juice, olive oil and seasonings. Let marinate for 10min before serving. Enjoy!