2 cups finely chopped fresh parsley
¼ cup fine bulgur (cracked wheat) soaked in a cup of hot water for ½ hour
¼ cup olive oil
1/3 cup lemon juice
¼ cup chopped fresh pepper mint
3 tomatoes, diced
1 cucumber, diced
Drain the bulgur very well squeezing it.
Add the rest of the ingredients and mix well before it is ready for serving.
Cabbage Carrot Beetroot Salad
1 cup grated cabbage
1 cup grated beetroot
1 cup grated carrot
½ cup soaked raisins
5 tablespoons soy mayonnaise (or sour cream or yoghurt)
1/3 cup corn (optional)
2 tablespoons vinegar
3 tablespoons olive oil
Salt & Black pepper.
Mix all and serve fresh.
Quinoa Sprouts Salad
½ cup quinoa
½ cup diced tomatoes
½ cup diced cucumber
½ cup finely chopped parsley leaves
Bunch of peppermint, chopped fine
2 tablespoons lemon juice
3-4 tablespoons olive oil
Pinch of Asafoetida
Wash the quinoa and soak it in water over night.
Rinse it in the morning and keep in covered pot with cloth until lunch preparation time, that will let it start sprouting.
Mix the quinoa sprouts with the rest of ingredients and serve.