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) has 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 recipe- Hemp Seed and Quinoa Tabouli: