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
by becky
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