Now, at first blush, there’s a boatload of parsley and I know what you’re thinking. Parsley? Isn’t that the green stuff that I usually pick off my dinner before I eat it? I’m going to give you a few reasons why, if you want to be healthy, this salad is up your alley!

Parsley is full of antioxidants, Vitamins A, C and K; it’s mega low in calories, but is a good source of magnesium, potassium, folate, iron and calcium. Tomatoes are a great source of Vitamins C and K, potassium and folate. They are also high in lycopene and antioxidants that have been shown to reduce the risk of heart disease and cancer.  Green onions, or scallions, are a good source of thiamin, riboflavin, magnesium, phosphorus and copper and a very good source of dietary fibre, Vitamin A, Vitamin C, Vitamin K, folate, calcium, iron and potassium.

Bottom line, lots of benefits and very few calories. I’ve made this recipe with Quinoa instead of bulgur, added some mint and used lime instead of lemon. Think of this recipe more as a canvas for your own creations. Want more tomatoes? Add them. Cucumber? Why not! Couscous instead? Go for it. You can turn this into your own summer salad! You can serve this to vegetarians, vegans, celiacs (just check your quinoa) and those following gluten-reduced diets. It is not paleo friendly or Whole30 compliant (due to the quinoa).

Summer salad and sitting outside! Enjoy these summer days!

Prep time: 10 minutes; Serves: 6 – 8 people

What you need:

• 2 cups cooked Quinoa
• 1 bunch curly parsley, stems removed and finely chopped
• 1 bunch fresh mint, take the leaves off the stems, stack them up, roll tightly and thinly slice
• 1 bunch green onions (I used 5 medium-sized in my salad), greens and white part (cut off root), thinly sliced
• 1 pint container grape tomatoes, cut in half
• 2 limes, juiced (about 1/2 cup)
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• salt and pepper to taste

What you do:

• Add parsley, green onions, mint, tomatoes to a large bowl
• Add the Quinoa, salt and pepper

• Toss

• Add the lime juice and olive oil

• Toss
• Taste

• Adjust salt and pepper as desired

• Enjoy!

• Better the next day!

• Colourful, healthy and easy

• Quick Summer Salad!

• Shown with Rockin’ Moroccan Chicken

Yield: 6 -8

Quick Quinoa Tabbouleh Salad

Prep Time: 10 minutes

Total Time: 10 minutes

A fast Quinoa Tabbouleh salad, great for summer nights and eating oustide!

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Ingredients

• 2 cups cooked Quinoa
• 1 bunch curly parsley, stems removed and finely chopped
• 1 bunch fresh mint, take the leaves off the stems, stack them up, roll tightly and thinly slice
• 1 bunch green onion (I had 5 medium sized in my bunch), greens and white part (cut off root) thinly sliced
• 1 pint container grape tomatoes, cut in half
• 2 limes, juiced (about 1/2 cup)
• 4 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• salt and pepper to taste

Instructions

1. Add parsley, green onion, mint, tomatoes to a large bow
2. Add the Quinoa, salt and pepper
3. Toss
4. Add the lime juice and olive oil
5. Toss
6. Taste
7. Adjust salt & pepper as desired
8. Better next day!
9. Colourful and easy
10. Quick Summer Salad!

Nutrition Information:

Yield:

8

Serving Size:

1 cup
Amount Per Serving: Calories: 195Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 475mgCarbohydrates: 22gFiber: 5gSugar: 3gProtein: 5g