Waiting for my hair appointment, I started reading an article about Halle Berry. The story talked about her beauty secrets, which included lifting weights, exercising and, of all things, eating tabbouli salad.
Tabbouli is a very popular salad in the Middle East but it made it’s way to Europe and America. Do you know that we–I mean Rosa–chop 360 punches of parsley a week.
The main ingredient of tabbouli is parsley. The health benefits of parsley have been well documented. For example, boiled parsley reduced inflammation, reduce gas and increased milk production for breastfeeding mothers. The water from boiled parsley also is used in the Middle East to wash one’s face to clear up acne and make skin radiant. Parsley also is full of antioxidants, iron, potassium, folic acid and fiber.
After eating garlic or onions, eating raw parsley will reduce bad breath.
There are two kinds of parsley-curly and flat. Flat parsley also is called Italian, and it has stronger and more robust flavor.
Well now, I am not sure about dieting or lifting weights but, certainly, I will try to eat my share of tabbouli and see if that will make me look like Halle Berry.
Traditional tabbouli is made with fine bulgur wheat but this recipe use quinoa which make it gluten free and as delicious.
Tabbouli with quinoa
1 cup quinoa
6 cups finely chopped parsley
2 medium tomatoes, diced
1/2 medium sweet onion, chopped
1/2 cup lemon juice
1/2 cup olive oil
salt to taste
-Bring 1 1/2 cups of water to a boil. Drop the quinoa, stir and bring back to a boil. Turn off the heat and allow the quinoa to rest and get soft. Spoon the soft quinoa into salad bowl. Add the rest of the vegetables and toss gently.
-Drizzle with the olive oil and stir. Add the lemon juice and the salt. Toss gently until well coated.