Tabbouleh

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.

Tabbouleh:

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

Directions:

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.

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Comments

  1. says

    Very, very interesting regarding the parsley, Beth. I ate steamed crabs yesterday and need some parsley tea, today! So I’ll pick up some parsley when I stop by the grocery store later. Thanks for that info!

    Love your tabbouleh. I’ve made a similar version myself in the past. I used cilantro instead of mint because I still only like mint in my ice cream. ;-) Everyone loved the quinoa tabbouleh though … no need for bulgur wheat at all. ;-)

    BTW, I always de-string my celery before chopping … only takes a few seconds. :-)

    Shirley

  2. Beth says

    Shirley — I agree. Quinoa is the perfect bulghur substitute. Mmmm cilantro sounds yummy here, too! I could imagine adding some cumin as well for a bit of a Mexican twist here. Oh, and thanks for the celery tip! De-stringing, huh? Never even thought of that one before. You’re coming through big with all of these useful tips!

    Oh, and p.s. I had Chinese food tonight so I could DEFINITELY use some parsley/parsley tea after that meal.

    Alta — Not sure if it’s an “old wives tale” or not but it worked for me so I’m a believer!! Thanks so much! It tastes fresh, too!

    update: looks like there’s some research to back me up here.

  3. Chaz says

    I remember on the Juiceman Juicer infomercial Jay Cordich used to talk about the benefits of parsley. He also mentioned that collage students discovered you could get high on the pure juice of it… but were not “relieved” to learn about the diuretic effects that followed :)

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