March 14, 2011
This month’s seasonal salad is essentially tabbouleh with feta and falafel. We have dubbed it ”spring beginnings” in honor of the revival of spring on the 21st and the fresh herbs that make this salad ultra refreshing. The March salad begins with a bed of romaine, freshly chopped mint and parsley, spicy quinoa, tomato, cucumber, local feta cheese from Mountain View Farm, and cucumber basil yogurt with a squeeze of lemon. A topping of our baked falafel mixes well with the Middle Eastern tone and takes this seasonal salad to the next level. You are what you eat, so check out the health benefits below:
quinoa- a “complete food” for providing so any nutrients including tons of protein, fiber, and magnesium. It trumps wheat, barley and corn on calcium, potassium and fiber. And it’s gluten-free!
parsley- often overlooked as just a garnish, but parsley is actually the world’s most popular herb. It’s packed with vitamin K (154% of your daily value), vitamin C, and vitamin A.