It seems like every year right about this time, my rear end seems to want to merge permanently with the couch. The after holiday “slouch past solstice” takes hold and I have a hard time getting in gear. It’s a perfect time to detox and boost your winter immune system, and parsley is the perfect herb for the job.
This year I had some left over from Thanksgiving that somehow stayed amazingly fresh despite being neglected at the back of the vegetable drawer. I decided to try it Tabouli style using the Wild Oats Quinoa and Brown Rice mix that I’ve been loving. The recipe is simple and bright, and was a nice afternoon pick me up just when I was needing exactly that.
Parsley is high in vitamin C (one cup has more than five oranges!) The high chlorophyll content helps to purify blood, and the flavonoids help with the formation of glutathione – which allows the body to detoxify and heal more effectively.
Parsley Enriched Quinoa Brown Rice Salad
- 1 cup Wild Oats Quinoa and Brown Rice
- 1 cup plus three tablespoons water
- 1 cup Wild Oats Chicken Broth
- 1/2 – 1 cup fresh Italian Parsley to taste
- ¼ cup of chopped sweet onion
- One large tomato – or a large handful of cherry tomatoes
- 1 lemon (juiced)
- 1/4 cup of Wild Oats Olive Oil (generous)
- Salt and Pepper to taste
1) Following the directions on the package cook the rice and quinoa until just done, replacing one of the cups of water with a cup of Wild Oats Organic Chicken broth. (It has a tendancy to want to get soggy when made with broth, so a little less water is good. Remove from heat and set aside – or in the fridge to cool.
2) Chop up the parsley, sweet onion and tomato.
3) Combine the olive oil, and the juice of one lemon.
4) Mix all ingredients together. Grind in some fresh black pepper and Sea Salt. Then enjoy!
If you like you can save the tomato and use it in wedges as a garnish with a scoop of the quinoa, parsley and rice mixture in the middle. The Olive oil and lemon is one of those can’t beat combos.
I think it gets better as it sits. Not sure how long it stores since I ate it right up, but I would imagine a couple days at least.