How many of you have come home with a bunch of parsley and good intentions, only to find it spoiled a week later? Perhaps there’s simply too much parsley in a bunch, or maybe parsley hasn’t yet gotten the appreciation it deserves. Either way, this killer roster of recipes reduces the parsley problem once and for all.
Parsley doesn’t have to be the star of the salad show. It can rock a support role too! Try adding finely chopped parsley into your favourite salad dressing to enhance it. Check out our popular roundup of salad dressings.
3. Make Chimichurri
Chimichurri sauce is a summer staple. Drizzle it over BBQ’d steak, chicken, or burgers for a fresh twist.
Add garlic, parsley, parmesan, pine nuts, and 2 tsp of olive oil to a food processor. Blend in 5-second intervals.
Add remaining olive oil and salt and pepper. Blend until fine, about 30 seconds. Ensure to scrape sides of the food processor with a spatula until everything is well-mixed.
Blend until your preferred consistency. Taste and adjust seasonings if needed.
Add to pasta, serve on crackers or bread, or add to a jar and store in the fridge. Store for up to 1 week.
4. Quinoa Tabbouleh Salad
Tabbouleh is often made with bulgur or couscous. For this version we’ve added a delicious boost of plant based protein from quinoa! The perfect salad to add to your meal prep or bring to a potluck. Give it a try:
1. In a medium saucepan, stir together the quinoa and water. Bring to a boil, cover and reduce heat to medium-low. Simmer for 15 minutes or until cooked.
2. Fluff with a fork and set aside to cool.
3. In a large bowl, combine all ingredients and mix well. Cool in the refrigerator, serve chilled.
Outside of her role as a Social Media and Content Coordinator, Carli enjoys exploring the local trails, testing various health food trends, spending time with loved ones, and fawning over any dog she lays eyes on.