Tabouli is my favorite salad, and this gluten-free version using cooked quinoa in place of cracked wheat is delicious. Traditional Lebanese varieties always add allspice, and this addition does add an extra dimension of flavor. But, you can omit it, and this salad still tastes yummy.
I'm not a fan of curly parsley, even as a garnish. I find it bitter and less flavorful than the flat-leaf variety, so stick to that in this recipe. I eat a ton of parsley in juices, smoothies, salads, soups, and other savory dishes. It has great culinary diversity, but also incredible healing potential.
This happy herb is a detox dynamo which acts as a chetalor and diuretic flusing flushing heavy metals from the bladder and kidneys. Parsley contains crazy-amazing cleansing compounds including myristicin, a volatile oil that activates antioxidant glutathione to kick environmental carcinogens to the curb; luteolin, a flavonoid antioxidant; and alkalizing minerals and anti-inflammatory vitamins. A heaping tablespoon of chopped parsley provides the daily allowance of vitamin K to build blood, so this salad is great for immunity, as well as healthy digestion. Parsley is also an ace against airborne allergens. I juice it regularly during hayfever season. See my allergies-be-gone green juice.
If you prefer to keep you salad completely raw, check out my raw cauliflower tabouli.