One of my roommates is currently trying to cut down his intake of wheat and bready-type things, and I am trying to get into a bit of a health kick and make less brownies throughout the week. This is tougher than it sounds when people come and go from your apartment all day and you like to feed people food.
Every week when I go to the mercado my favourite negociante, Victor, has loads and loads of fresh parsley (perejil) that I can’t resist. This week, I bought a whole bouquet of the stuff!
When going to make my usual, super fresh taboulleh I suddenly thought of using quinoa instead of the couscous, to make it gluten-free and a little lighter. It worked a charm, and sent me away with even more energy and feeling more full than normal.
1 cup quinoa
2 cups water
3 cups fresh parsley, chopped
2 cloves garlic
2 tablespoons coconut oil
1 tablespoon apple cider vinegar
squeeze of lemon juice
1/2 red onion
Place the quinoa in a pan with the water and bring to the boil
Simmer until the water has disappeared and the quinoa is cooked
Set aside to cool
Combine the parsley, red onion, tomatoes, garlic, coconut oil, apple cider vinegar, salt, pepper and lemon juice in a bowl
Stir in the cooled quinoa and serve!
This is an absolutely beautiful lunch; clean, fresh and ridiculously healthy. If you’re on the verge of dropping a child, though, be careful, as lots of parsley is said to induce labour! If you’re already overdue, however, eat this every meal. That baby will soon come out!