March 16, 2018
My favourite time of the year is fast approaching! I can smell the sweet scent of Spring in the air, the fresh blooms wafting in the wind, and the warmth of the sun on my skin. This renewed sense of life sprouting back up in the Earth has me craving foods to give me that same feeling. My favourite sunny day dish is this tabbouleh with garden fresh veggies. From the refreshing taste of the parsley and lemon to the protein packed quinoa and spinach, this salad always hits the spot!
Spring Fresh Tabbouleh
Ingredients
- 1 Small bunch of parsley
- 2 oz of spinach
- 6 oz of tomato
- 3 oz cooked quinoa
- 2-3 tbps olive oil
- Juice of 2 lemons
- Salt and pepper to taste
Optional
- Half an avocado
- 2 Cloves of garlic
- Walnuts (or any nut)
Directions
- Mix all ingredients in a big bowl, adding whatever your body may be asking for (i.e hemp hearts, bell peppers, squash)
- Tabbouleh is easy and quick to make, flexible with ingredients, and fool proof!
