I can practically guarantee that the "ladies who lunch" crowd will shun me for saying the following, but I'm pretty sure they would never take me anyway due to my obsession with plotting for a zombie apocalypse and disdain for designer labels. Here goes: I hate salad. It is the worst. I think I have alluded to such blasphemy before here, and I still regularly force myself to eat it at home, but I refuse to order it as a main course in a restaurant when I could be ordering something that actually tastes good. Even at home, when I eat a salad for lunch or dinner, I can only eat about half before I push it away in disgust. That said, it is absolutely the healthiest thing in the world, and I have been actively trying to find ways to force myself to find it appealing, like this Kale and Strawberry Salad.
Enter: Tabouli. One of the few salads I actually LOVE. And not just because it is usually accompanied by delicious falafel and hummus. I keep it in the fridge all week and snack on it whenever I want to snack on chips and it usually kicks the craving (and leaves my breath minty fresh). It is typically made with bulgur, a quick-cooking wheat product, however, I added some superfoods instead to make mine a bit healthier, which also makes it gluten-free for those of you that are sensitive. Quinoa is a great source of protein, iron, fiber, and magnesium, and hemp seeds (or hemp hearts) have easily-digestible protein that contains all nine of the essential amino acids, as well as the perfect 3:1 ratio of Omega-6 and Omega-3s, in addition to Vitamin E and other trace minerals. Hemp seeds also contain an especially beneficial type of omega-6 fat called GLA, which can improve metabolism and promote fat loss. I use shelled, raw hemp seeds: Navitas Naturals and Manitoba Harvest are good brands to try. Even if you are not a fan of the nutty taste, I couldn't even taste it in the tabouli.
On to the Pictorial recipe: Hemp Seed and Quinoa Tabouli
Amounts approximate, adjust to taste, or feel free to take out entire ingredients (some people also add tomato):
1 cup cooked quinoa
1/2 cup hemp seeds
1 bunch parsley
1 bunch fresh mint
1 small cucumber
Half an onion, preferably sweet
1-2 garlic cloves