Gluten free Tabbouleh Salad
Parsley is often thought of a decoration for your dinner plate, but it is highly nutritious and has anti-cancer properties. Just 10 sprigs of parsley provide 205% of your daily vitamin K needed for strong bones and proper calcium absorption, as well as 22% of vitamin C and 17% of vitamin A. Myricetin, a flavanol found in parsley and other plants, has been shown to have chemo preventive effects on skin cancer and is effective for the treatment of diabetes. Sweet potatoes, parsley, blackcurrants and cranberries are among the foods containing the highest concentration of Myricetin.
Parsley and other green herbs and vegetables that contain high amounts of chlorophyll have been shown to be effective at blocking the carcinogenic effects of heterocyclic amines, which are generated when grilling foods at a high temperature. If you tend to like your grilled foods charred, make sure to pair them with green vegetables to help negate these effects.
A natural chemical found in parsley, celery and other plants known as apigenin has been found to decrease tumor size in an aggressive form of breast cancer in a recent study conducted at the University of Missouri. Researchers say that this shows apigenin to be a promising non-toxic treatment for cancer in the future.
Dairy Free, Gluten Free, Grain free, Corn free, High Fiber, Low/No Sugar, Organic, Soy Free, Vegan, Vegetarian
Ingredients
• 1 cup Organic Quinoa Grain (you can use more or less as desired. If you are avoiding grains you can enjoy this recipe and skip the Quinoa)
• 2 cups Fresh Parsley, finely chopped
• 1/2 cup Fresh Mint, finely chopped
• 2 Green Onions, chopped
• 2 Fresh Medium Tomatoes, diced
• 1 Large cucumber, chopped
• 1/4 tsp Dry Mint (Optional, I didn't use this when I made it)
• 1 Tbsp Basil minced (optional, I didn't use when I made it)
• 3 tbls lemon juice
• 3 tbls Extra Virgin Olive Oil
• 1/2 tsp Sea Salt
• 1/4 tsp Pepper
Instructions
1. Cook and allow Quinoa to cool.
2. Chop the tomatoes, cucumbers, parsley, mint, onion and mix well in a large bowl.
3. Add the Quinoa and mix well. Add the dry mint, salt, pepper, olive oil and lemon and mix well. The original recipe recommended to mix with your hands to make sure all the ingredients are thoroughly mixed together.
4. Cover the bowl and let it sit for at least 2-3 hours, although overnight is better. (I didn't have this luxury and it was still wonderful)
Serve as a side dish or as main course with chicken and hummus.
Adapted from Classic Tabbouleh recipe at Olivetomato.com