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This summer my garden is just teaming with fresh mint so I thought I would create a new Tabouli recipe to use some of it. Mint has many properties that aid our health as well as add a fresh flavour to many recipes. The amazing health benefits of mint include improved digestion, weight loss, relief from nausea, depression, fatigue, and headache. It is also used in the treatment of asthma, memory loss, and skin care problems.

I had company for dinner tonight so I tried this new Tabouli recipe out on them, served on lettuce leaves along with Salmon burgers topped with Tzatsiki. Well, everyone loved it! I have plenty left over for dinner tomorrow as well -bonus! 

This Tabouli recipe  uses Quinoa for added protein and less carbs.


Serves 6-8

Mediterranean Tabouli






3 cups cooked Quinoa (cooled)

4 baby cucumbers, diced into small cubes

½ cup finely chopped Italian parsley

½ cup finely chopped fresh mint leaves

½ cup chopped Romano tomatoes

¼ cup chopped purple onion




4 tbsp fresh lemon juice

3 tbsp extra virgin olive oil

1 clove garlic

½ tsp pink Himalayan sea salt

¼ tsp freshly cracked black pepper





In a measuring cup or small bowl whisk together the olive oil, lemon juice, salt and pepper. Peel garlic clove, cut in half and add to the dressing to infuse the flavour. Set this dressing aside while you chop the veggies and herbs. Just before you add the dressing to the salad take out the garlic clove.


Fold together all the salad ingredients and add the dressing. Chill before serving.





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