La Belle Vie Holistic Living

Last summer I fell in love with parsley. It's not that I minded it before, but I was never a huge fan. Then suddenly one day I'm adding it to my salads and marinated kale dishes. By some miracle, my husband found a whole bushel at loblaws! I heart loblaws. I decided to finally make a tabouleh recipe. I made it with quinoa instead of the traditional couscous for gluten-free goodness, whole grain wonderfulness and that protein punch. I'm currently finishing it up (it didn't last long) and daydreaming about my next batch that I'll make with cilantro, black beans, cherry tomatoes, avocado, red onion, black olives, portabello mushrooms, and jalapenos. To make 1c quinoa, soaked and rinsed (to remove the saponins ) 1.5c water 1c cherry tomatoes, halved 1/2c fresh parsley, chopped 1/2c olives, sliced 4-5 mushrooms (I used mushroom, but cremini would be really nice) 1-1/2" wedge of red onion, chopped dressing ingredients juice of half a lemon 2T olive