It’s month two of 2020, and I have yet to make good on my life goals. Let’s just pretend January didn’t happen.. And start over this month. I actually started buckling down and meal planning for the week. Not just dinner, everything. Three meals.
I Love Tabbouli, I just don’t eat it in public very often. Mostly because, with the parsley chopped up so finely, I’m bound to have green leaves stuck to my teeth while talking to people. So embarrassing! In my attempts to avoid being the one with salad in her teeth, I only eat it at home, or family functions — because, let’s be real, family will not be shy to quickly point out that you’re looking all kinds of crazy with salad stuck to your teeth.
Why am I using Quinoa instead of the traditional Bulgur Wheat? I’m sure I don’t have to tell you that Quinoa is a superfood. It’s high in fiber and protein. Oh, and get this … it also has iron and potassium. Quinoa has about 8 grams of protein and 5 grams of fiber per cup. While Bulgur wheat has only about 5 grams of protein, but a higher fiber with about 8 grams of fiber. So why not make my Tabbouli Super extra filling with protein-packed Quinoa?!
Ingredients
- 4 bunches Parsley, washed and dried, stems cut off
- Juice from 2 Lemons
- 4 large tomatoes, chopped into small pieces
- 4 large cucumbers, chopped into small pieces
- 4 green onions/ scallions, finely chopped
- Salt, to taste
- 2 tablespoons Olive Oil
- 1 cup Quinoa
Instructions
- Prepare the Quinoa by placing the quinoa and 2 cups water in a small saucepan. Bring to a boil and then simmer for 15 minutes, until the water is absorbed.
- Finely chop the parsley by hand (labor intensive) or in a food processor.
- In a large bowl, mix together the parsley, tomatoes, cucumbers, green onions and cooked quinoa
- Add olive oil, salt and juice from 2 lemons
- Mix together really well. Tabbouli tastes better when placed in the fridge for about 30 minutes prior to serving.
