Not only have I been really into fresh mint lately (see: mint chocolate chip ice cream), but I’ve also been on a bit of a parsley kick. I’ve always loved tabbouleh, but I’ve recently been enjoying parsely in cole slaw and romaine salads. To me, it’s a wonderfully fresh and detoxifying ingredient. Plus, it’s rumored to get rid of the “bloat.” I tend to buy into this rumor based on personal experience: my high school prom. Two days before, and I couldn’t fit into my dress. It wouldn’t zip. My mom’s good friend (and go-to resource for girlie issues such as these) suggested I drink some parsley tea. A few hours later, I was in my dress with no problem. Now, on the days I’m feeling like I’ve overdone it on the salty foods, I try to eat some parsley.
One healthy ingredient that I haven’t always been a fan of is celery. Maybe it’s the stringiness, or the fact that I’m just not in love with the taste, but for whatever reason, I’ve never gotten into celery. Still, every time I hear about all of its surprising health benefits, I can’t help but thinking that I’ll find some way to enjoy it. This tabbouleh actually turned out to be one of those ways. I think that it’s chopped small enough to add a nice crunch without its signature stringiness. It also lends a nice bit of flavor here.
With red pepper and celery and no tomato or bulghur wheat, this is not your traditional Middle Eastern tabbouleh. But if you’re willing to look past the authenticity issues, I think you’ll enjoy this healthy, detoxifying, gluten-free version as much as I did. Also, unlike most salads, this is one that gets better the longer it’s in your refrigerator. So feel free to make it in advance.
1/3 cup uncooked quinoa, rinsed and cooked according to package directions
1 bunch parsley, finely chopped
1/4 cup fresh mint, finely chopped
1 red bell pepper, diced
2 stalks celery, diced
2 scallions, finely chopped (green ends topped off)
1 lemon, juiced
1 lime, juiced
3 tablespoons olive oil
1/2 teaspoon sea salt, plus more to taste
1. In a large bowl, mix quinoa, parsley, mint, celery, bell pepper, and scallion.
2. In a smaller bowl, whisk together lemon juice, lime juice, olive oil and sea salt.
3. Add dressing to salad and mix. Add salt to taste.