Thursday, 11 July 2013

Tabouli with Quinoa

This year our flat leaf parsley has just gone wild! Even now that it is winter and the frosts are covering the ground, they are still growing really well. Flat Leaf Parsley is a source of antioxidants, folic acid, vitamin K, vitamin C, and vitamin A. 

Not only is Parsley a great decoration for the plate, but there is so many different ways to use it. You can use it as a sauce, in salad or even in savoury muffins. At home we have so much of the stuff, I decided to make Tabouli (Lebanese Parsley Salad). It is easy and very quick to make. Instead of putting burghul in it, I substitute this with the ancient grain, Quinoa.

Quinoa was first used around 3000 years ago by the Andean people in South America. It is also known by many people as a Superfood with a good source of dietary fibre and phosphorus. Quinoa is also high in magnesium and iron. For those who are lactose intolerant, Quinoa is a source of calcium. 

With this simple Tabouli recipe, you are getting a great source of your daily dietary needs and its very tasty! You can also use this Tabouli recipe in burgers instead of the lettuce. So many ways to use it, just let your mind run crazy!!!

Serves 8

What you need:
1/3 cup Quinoa
2/3 cup water
2 large tomatoes, finely chopped
1/4 lemon juice
4 cups chopped fresh flat leaf parsley
1 cup chopped fresh mint leaves
3 spring onions, thinly sliced
1/4 cup olive oil

How to:
1) Boil water in a small saucepan. When boiling add Quinoa, turn heat down to low and simmer for 10 minutes. Drain Quinoa and allow to cool.

2) Add all ingredients into a large mixing bowl and mix until well combined. Serve. EASY!

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