Healthy Recipe: Tabbouleh with Mint & Cilantro

Healthy Recipe Tabbouleh with Mint & Cilantro by Theresa Nicassio  #WUVIP #Vegan #Fresh #wholefoodsHealthy Recipe: Tabbouleh with Mint & Cilantro

One of my favorite parts of summer is the privilege of enjoying the incredible abundance our planet offers to us. And what better way to enjoy it than in its most natural form? Tabbouleh is a classically fresh, fragrant and light salad that is a delicious standby for anyone, especially those in busy households. I love to make this dish on the weekend and prepack it in glass jars for easy lunches during the week. You can also use this salad as a filling for a quick wrap as a grab-and-go meal that is healthy and light, yet incredibly satisfying. With the addition of the mint and cilantro, this salad will make your sense soar, regardless of whether or not you use the grains and chickpeas. So flavourful, it’s hard to believe it is so low in fat and salt! Serves 6–8

Ingredients

2 cups chopped parsley, firmly packed

1 cup chopped cilantro, firmly packed

½ cup chopped mint, firmly packed

3 cups diced cucumbers

2 cups diced tomatoes

1 cup chopped green onions, loosely packed

1 cup chopped red bell pepper

4 garlic cloves, finely diced or microplaned, or to taste

3 tbsp lemon juice

1 tbsp extra virgin olive oil

1 tbsp cold-pressed flax or hemp oil or more extra virgin olive oil

¼–½ tsp Himalayan salt, to taste

⅛ tsp black pepper

3 cups cooked and cooled quinoa, quinoa-rice (half-quinoa/half-rice), or cooked and cooled millet (or Cauliflower Rice*, for a completely raw and grain-free variation)

3 cups cooked chickpeas, rinsed (optional)

Directions

Place all ingredients except the grains in a very large bowl and toss together. Then add quinoa, quinoa-rice, millet, or Cauliflower Rice along with the chickpeas (if using) and toss to completely combine. Serve immediately or refrigerate to enjoy later.

 

* Cauliflower Rice is a wonderful staple in raw food circles, where you simply cut a cauliflower head into florets, saving the core and stem for other recipes. Then, pulse the florets in a food processor until they achieve a rice-like texture, scraping the sides frequently to ensure even processing. You can use cauliflower rice as a grain-free alternative in many of your other favourite rice recipes.

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