MY FAVORITE SALAD – PERIOD!!!! Yes, the enthusiasm is real! It is usually made with crushed wheat (burghul) but I put a healthy twist on it and make it with quinoa! I usually triple the recipe because everyone in my house loves it and there are never any leftovers! Try the recipe and give it a try! Leave your comments below and let me know how it is!

Things you’ll need:

3 large bunches of parsley

4-5 green onions (chopped fine)

¼ cup fresh mint (chopped fine)

2 large tomatoes (diced into small pieces)

1 ½ tsp sea salt

¼ tsp pepper (or to taste)

1/3 cup fresh lemon juice

¼ cup olive oil

1 cup cooked and cooled Quinoa

Step-by-step guide to the best tabouli you’ll ever have!

  1. Remove stems from parsley and discard. Soak parsley in a sink of cold water.  Drain and change water a few times to ensure the parsley is washed well. Dry parsley on a towel on a flat surface.  Make sure parsley is dry prior to chopping.
  2. Chop parsley in fine pieces.  I like my tabouli a little fluffy so I do not chop it too fine.
  3. Add remaining ingredients to parsley. Toss well.
  4. Serve with romaine lettuce leaves.  You can use the leaves to scoop the salad for eating