Parsley Quinoa Salad (Tabbouleh, Tabouli)

This is a VERY easy recipe that keeps well in the fridge for a couple of days and is great as a side dish or a small meal of it’s own.

I’m going to talk a bit about parsley and how great it is so if you’re here just for the recipe, scroll down 🙂

{ P A R S L E Y }

I think parsley is a hugely underrated food. Most of the time we only know it as a garnish. But it has a couple very unique components making it a really beneficial addition to your more commonly used ingredients.

Parsley contains some rare volatile oils that have been shown to be highly protective to our cells against damage from free radicals and carcinogens. These oils have also shown to increase activity of our own built-it super antioxidant, Glutathione. Plus! parsley contains a whole bunch of it’s own potent antioxidants to add to the mix, including flavonoids and Vitamin C. Anything that protects our cells from damage and mutation and promotes regeneration of new healthy cells is AWESOME! We want (need) as much of these as possible as often as possible – parsley has compounds with all of these things and lots of them. It has been used traditionally as a kidney and urinary tract tonic and for it’s beneficial effects on overall immune function. AND it has loads of vitamin K and a range of other vitamins and minerals. Get it!

We have to eat anyways, why not use our meals to provide ultimate nourishment and wellness? 🙂 🙂 🙂

{ Parsley Fun Facts }

  • Parsley was used in ancient Rome to combat the effects of hangovers.
  • Parsley can grow up to two feet high! In high summer I love to get parsley from farmers markets where you can get a bug, tall bunch for a great price.
  • There are two common types of parsley; “Curly” and “Italian” or “Flat-Leaf”. Curly is typically a bit more bitter and the flat-leaf has a bit stronger parsley flavor.
  • Planting parsley near roses intensifies the rose’s smell!

{ R E C I P E }


  • parsley,  1 cup finely chopped and packed
  • quinoa, 1 cup cooked
  • onion, 1 small chopped finely
  • pumpkin seeds, 2 tbsp roasted or sprouted
  • red pepper, 1/2 pepper chopped finely
  • tomato, 1 small seeds removed chopped finely (I don’t personally enjoy tomato so I omit this for myself 🙂 )
  • lemon juice, 3 tbsp
  • olive oil, flax oil, Udo’s Oil or other unrefined, plant based healthy oil, 3 tbsp
  • salt & pepper, about 1/2 tsp of each or more to taste


  1. Put parsley, quinoa, onion, red pepper, tomato and seeds into a mixing bowl and stir well.
  2. Pour on oil, lemon juice and sprinkle with salt & pepper and stir well.


{ N o u r i s h  &  F l o u r i s h }



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