Up until ten years ago, the most I ever saw of parsley was on the side of a plate served in a restaurant, or in my grandma’s mashed potatoes – which were always amazing. That said, parsley, the main ingredient in tabouli, has long been known for its palette-cleansing properties. In fact, tabouli, a popular salad with roots in Lebanon, was always intended to do just that – cleanse the palette.
It makes an appearance on my blog simply because it’s the granddaddy of detox recipes. I did tweak it a little bit by substituting quinoa for bulgur. Here is a quick breakdown of the key ingredients and why they’re so good for your body!
Parsley: What’s in it? Vitamin C, K, beta-carotene and iron. Feeling bloated? It’s also a great natural diuretic, helping to rid the body of any excess fluid.
Mint: What’s in it? Beta-carotene and calcium. Feeling achy? Mint also contains ursolic acid, which is anti-inflammatory.
Cinnamon: What’s in it? Iron and calcium. Fluctuating energy? Cinnamon helps to regulate insulin levels, which will help keep all-day energy in check.
1/2 c. quinoa*, well-rinsed
3 c. parsley, chopped
6 green onions, diced (both green and white ends)
1/4 c. fresh mint, chopped
1 c. tomato, diced (I like heirloom)
1/2 c. extra virgin olive oil
4 lemons, juiced (or about 1/2 c. lemon juice)
1/2 tsp. cinnamon
1/2 tsp. sea salt
Cook quinoa, and allow to cool. In the meantime, prepare remaining ingredients. Combine parsley, onions, mint, tomato and cooled quinoa into a large mixing bowl. Set aside
Combine all ingredients for the dressing in small mixing bowl. Wisk thoroughly. Pour the dressing over the salad. Toss thoroughly. Cover and let stand for at least one hour. Season with additional salt for taste upon serving.
*Bulgur wheat can be substituted using the same ratios as quinoa. 1 part grain to 2 parts water.
Check out all of my recipes at www.tracidmitchell.com under recipes.