Since spring and warmer days are fast approaching, I thought it was the time to loose a few pounds. During cold winter days, we all like to eat hearty and rich meals to keep our bodies warm; however as the warmer days appear the hunger slowly starts to diminish. In my case, it turns into a strong willingness to loose some weight, and eat more healthy meals. This time of the year is the perfect opportunity to start eating more salads!
This nice, light and refreshing salad comes from the Middle East. The original version is made with bulgar wheat but I have replaced it with soft textured quinoa which I prefer over coarse bulgar.
Quinoa is a very healthy choice. Native to South America, this grain is packed with nutrients and protein. Parsley is taking centre stage in this dish.
First: rinse 170 g of uncooked quinoa under cold water until water runs clear and spread evenly over the frying pan. Place over medium heat until the moisture evaporates, steering often. Fry for 10-15 mins, steering until grains start to pop and turn golden. Place in a saucepan and boil slowly for 15 mins. When cooked, put aside to cool down.
You will also need the following ingredients:
• 150 g of fresh minced flat leaf parsley and 20g of fresh minced mint
• two seeded tomatoes finely chopped
• 25 g of chopped scallions
• salt and pepper
• lemon juice from 3/4 of a lemon
• 4 tbsp of extra virgin oil olive
• 1 clove of garlic – minced (optional)
Now, just mix all the ingredients together into this beautiful and healthy salad. I hope you enjoy!!!
Have anyone ever tried tabbouleh salad? Do you use quinoa or bulgar wheat?