I’m told that you never let parsley go to seed, so every now and again it needs to be cut back, especially in spring.

Tabbouleh using quinoa

So, fighting off the mating brown snakes in the garden, I did that and then decided to make tabbouleh with the cuttings.

I’m not a great fan of tabbouleh usually, especially the commercial variety but I found this recipe  at http://allrecipes.com.au/recipe/4827/quinoa-tabbouleh.aspx

and it is really good.  It uses quinoa instead of burghul and quite a lot of lemon juice.

Parsley has a lot of health benefits including being full of anti-oxidents but you can find them out for yourself by visiting http://www.nutrition-and-you.com/parsley.html