Brown rice and quinoa tabbouleh

I always hear about how good quinoa is for my health, and I should be eating it. But dang, it costs an arm and a leg!

Whenever I see it at the supermarket, I look at it and think I should buy some of that. I then look at the price and think, nah, fuck it.

I am however happy to buy Sunrice's Brown rice and quinoa. For around four dollars, I get the health benefits without the price sting.

My mum is a gun at growing herbs and veggies, and her parsley plants are so big. Lately when I go visit her, I pick a big bunch and keep them in a vase in the kitchen. Not only does it look good, I love using it and this is what I love to use it for, amongst other things.

A delicious and healthy tabbouleh, not made with the traditional bulgur, but with brown rice and quinoa.

It is a fantastic way to reap the health benefits of parsley, including vitamin K, vitamin A, vitamin C, folate, iron and a treasure trove of other vitamin and minerals. It's also a fabulous antioxidant and anti-inflammatory.

Brown rice is a much healthier choice, as it hasn't been processed as much as white, therefore retaining more nutrients. Quinoa is a little grain that packs a big punch in health benefits including all nine essential amino acids(making it a complete protein). It's a shame it costs so much!

Brown rice and quinoa tabbouleh

2 cups cooked Sunrice brown rice and quinoa
2 tomatoes, diced
1 small onion, finely diced
1/2 large cucumber, diced
2 cups firmly packed parsley, chopped
juice of a lemon

Combine all ingredients in a bowl and serve. Voila!

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