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 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-in 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 QUINOA SALAD
1 cup finely chopped parsley, packed
1 cup cooked quinoa
1 small onion, finely chopped
2 tablespoons roasted or sprouted pumpkin seeds
½ red bell pepper, finely chopped
1 tomato, seeds removed and finely chopped
3 tablespoons fresh lemon juice
3 tablespoons Udo’s Oil 3·6·9 Blend
½ teaspoon each of sea salt and freshly ground pepper, or more to taste
- Put parsley, quinoa, onion, red pepper, tomato and seeds into a mixing bowl and stir well;
- Pour on oil, lemon juice and sprinkle with salt & pepper and stir well.
Katie is the founder of everythingorganicalways.com and studies Holistic Nutrition in Calgary, Alberta. For more information visit everythingorganicalways.com.