A little web digging, and I uncovered that parsley is an excellent source of Vitamin K (which promotes bone health and helps blood coagulate), a nice source of Vitamins C and A, and is rich in antioxidants.
Who knew? I just thought it was tasty.
An extra bonus when enjoying this fabulous Curried Quinoa Tabbouleh!
Curried Quina Tabbouleh
1 cup quinoa
2 cups vegetable stock
3 garlic cloves, minced
1 tsp curry powder
2 cups parsley, finely chopped
1 cup mint, finely chopped
3 Roma tomatoes, seeded and finely chopped
1/2 cup English cucumber, finely copped
1/2 red onion, minced (about 3/4 cup)
15 oz garbanzo beans, rinsed and drained
juice of 1 lemon (plus 1 Tbl)
2 Tbl olive oil
salt and pepper
Rinse quinoa thoroughly. In a medium pot, combine quinoa, stock, garlic, curry powder, and 1 Tbl lemon juice. Bring to a boil. Reduce heat and cover. Stir occasionally and keep covered until liquid is completely absorbed, about 20 minutes.
In a large bowl, combine parsley, mint, tomatoes, cucumber, onions, and garbanzos. Fluff quinoa with a fork and add to the herbs. Toss thoroughly with remaining lemon juice and olive oil. Season with salt and pepper. Chill before serving.