Redefining Tabouleh

written by Nicole Boyd

Today I took an inventory of my garden to see what I should be using up soon before the inevitable first frost comes along. Our garden has an enormous amount of parsley left as we haven’t been using this herb often for some reason.... I am not sure why because I love parsley.

So I thought, “What dish can I make that uses a large amount of parsley?” Tabouleh of course!

I took a holistic cooking course last year and we made this version of tabouleh. Not only does it taste divine but it is also more satisfying and filling than traditional tabouleh because of the edition of quinoa.

Quinoa is high in protein and therefore gives the dish some substance to make us feel satiety.

Meal idea with tabouleh:

Fill your plate with different dips like hummus or babaganoush, whole grain pita, olives and tabouleh. With all the flavours together it certainly creates an abundance of satisfaction for your palate and provides a nutritious meal.

The main ingredient of tabouleh is, of course, parsley.

Parsley is a rich source of vitamin C and A. These two vitamins have antioxidant properties. We all could use a good dose of these vitamins to boost immunity to fight cold/flu infections that are common this time of year. I have seen a lot of people already with the sniffles. In the herbal world, parsley is known as a carminative. Carminative means it has properties to ease digestion by relaxing the digestive tract and therefore easing flatulence and colic pains.

Parsley is also very high in vitamin K. This vitamin is needed for blood clotting function and to prevent build-up of calcium in our tissues. This salad will keep for a couple days and the flavour just gets better with time.


inspired by Institute of Holistic Nutrition


1 cup water ½ cup quinoa

¼ cup sun-dried tomatoes 1 ½ cup chopped tomatoes ½ cup diced cucumbers 1 bunch parsley, very finely chopped 1 tsp dried or 1 tbsp fresh oregano ¼ cup fresh basil ¼ cup fresh chives (optional) 1-2 tbsp tamari or ¼ tsp sea salt 3 + tbsp cold pressed olive oil ⅓ cup freshly squeezed lemon juice black pepper to taste


  1. Cook the quinoa in 1 cup of water for 15 minutes, until fluffy, and set aside to cool.
  2. Put the chopped cucumber and tomato in a bowl. Add the parsley, basil and chives.
  3. Add the chopped sun-dried tomatoes, oil, lemon juice, tamari and dried herbs if you are using.
  4. Mix well and let sit for 30 minutes for the flavours to blend.
  5. Fluff up with a spoon and serve.