My Whole Deal

Brighten up your plate with tangy tabouleh. TODAY!

This is another “I made so much quinoa, now what?” recipe. But isn’t tabouleh just the best? Everyone loves tabouleh and cute and curly quinoa is a mighty fine stand-in for bulgar. It’s gluten-free to boot.

INGREDIENTS:

- 2 1/2 cups cooked quinoa, cooled
- 1 bunch curly parsley, about 1 cup chopped
- 1/2 cup fresh mint leaves, chopped oh so very fine
- 3 cloves garlic, minced the finest you can muster
- 1 large vine ripened tomato, small dice
- 1/2 long English cucumber, small dice
- 2 lemons, steal their juice!!!!!
- sea salt, to taste, anywhere from a pinch to 1/2 tsp

METHOD:

1. Mix everything together and refrigerate for one hour so the flavours can get married and make a bunch of flavour babies for you to enjoy.

NOTES:

* I like to chop up my garlic and herb-eroos in the food processor cuz my mere mortal hands are no match for its superior chopping prowess. And tabouleh needs a teensy chop. Stemmy tablouleh is worse than rickets, I’d imagine.

NUTRITION FACTS

Servings: 8
Amount Per Serving
Calories: 86
Total Fat: 0.17g
Cholesterol: –
Sodium: 21mg
Total Carbs: 17.57g
Dietary Fiber: 3.91g
Sugars: 0.22g
Protein: 3.74g