Quinoa and Parsley Salad - Also known as Super Tabbouleh

Spring is right around the corner and for the occasion, a light, nutritious and savory salad is in order. It keeps very well for 5 days refrigerated in a sealed plastic container. It makes a great addition to any meal. If you are feeling adventurous, you can make yourself a lunch wrap using this salad and hummus tahini. We've all had tabbouleh with bulgur which is nice. But I prefer using cooked quinoa since it's a complete protein within itself and lends a nice texture to the salad.

For this recipe, you will need:

• 2 bunches of flat-leaf parsley (very savory) and 1 bunch curly parsley (for texture); washed thoroughly to remove all dirt, stems removed, leaves finely chopped (You could use your food processor for this, but hand chopping renders a better finish however time consuming).
• 1/2 a bunch of fresh mint, washed thoroughly, stems removed and finely chopped.
• 1 red bell pepper, seeded and finely diced
• 1 small tomato, seeded and finely diced
• 2 green onions - white parts only, finely chopped
  
• 2 cups of cooked quinoa.
• 2 garlic cloves - crushed and minced
• 100 ml freshly squeezed lemon juice
  
• 125 ml extra virgin olive oil
• 60 ml apple cider vinegar (unpasteurised to reap the health benefits granted by the "mother")
• 2 ml chili powder
• salt and pepper to taste
  

In a large non-metallic bowl (the vinegar will react with the metal and render a bad taste to the salad) and combine the parsley, mint, green onion, red bell pepper, tomato and quinoa. In a 1 liter jar which has a lid, combine the oil, lemon juice, vinegar, garlic, salt and pepper. Close the jar tightly and shake vigorously until it forms an emulsion. Pour over parsley and toss to coat. Cover with plastic wrap and refrigerate for at least an hour for flavors to combine.

Enjoy!