My Favorite Taboule Recipe

Did you know that I was working towards a Masters in Nutrition and Dietetics at NYU when I started Erica Sara Designs? Jewelry and running were my outlets during those crazy months, when I was juggling a career in corporate fashion with studying. One thing led to another, and instead of completing my dietetics internship, I started my business.

Almost thirteen years later, healthy food is still my thing, and I love a super easy and quick recipe that leaves me feeling light but satisfied. This salad has been on repeat for weeks and it's so delicious! I make a giant bowl every Sunday and eat or for breakfast or lunch every day.

I use quinoa as my “grain” because it's high in calcium, potassium, and iron and fiber, all things my 40-something-year-old body appreciates. But you can substitute it with bulgar, cauliflower rice, brown rice or even leave it out. Definitely play around with this one by adding other herbs that you love, like mint or dill. I've been known to throw in some chopped spinach or chickpeas, and have even replaced the tomatoes with bell peppers. The combinations are pretty endless so have fun with it!

2 bunches of parsley, stems removed and washed and dried well
1 cup of cooked quinoa
1 small cucumber, chopped
1 cup of grape tomatoes, or 1 tomato, chopped
¼ cup of lemon juice
2–3 tablespoons of extra virgin olive oil

Combine all the ingredients. Add salt to taste and add more lemon juice if you'd like. It tastes best when the flavors have time to mingle for 10–15 minutes.

Serve right away, or refrigerate for up to 4 days. 

Let me know if you try it by tagging me @ericasara in your IG photos!

Erica holding the salad