When I visited Kate in Minneapolis, she took me to the Birchwood Cafe, where I had their Mint Tabbouleh. I couldn’t get it out of my head, so I emailed the cafe and they graciously gave me the ingredient list. I’ve been eating this for lunch for over a month. Here’s how I’ve been creating it.
1 cucumber, peeled, finely chopped
1 red pepper finely chopped
1 bunch parsley (flat leaf or Italian) finely chopped. About 1/2 cup ish
1/4 cup fresh mint, finely chopped
juice of one fresh lemon
2 tsp olive oil, or your other favorite oil (I’ve been using sesame seed oil)
salt and pepper
Almonds, at least 1/2 cup, however you like them, chopped big.
1 cup uncooked quinoa (then cook it as directed). You can use bulgar as well, but I couldn’t find it easily, and I’m lazy when it comes to shopping.
Optional: add chickpeas if you want even more protein.
Mix all of the ingredients together in a bowl, except the quinoa. Once the quinoa has cooled a bit, then mix it in.
Stick it in the fridge so it gets cold. Eat it.
Nutrition Facts (this isn’t exact, but it’s close)
|Vitamin A 20%||•||Vitamin C 69%|
|Calcium 6%||•||Iron 15%|