Tabouli Inspired Quinoa Salad

 

Summer is finally underway.  Last week was super hot, then Arthur blew in yesterday, and seems to still be hanging around based on the winds outside.  The wind and salt spray were not kind to the garden.  I think I lost most of my peppers and a number of tomato plants.  The chocolate tomatoes seemed to fare the worst.  Time will tell I guess.

Last weekend was my first trip to the Market in a while.  So many yummy things to chose from.  The number one thing on my list was Valley strawberries.  I wait all year for these delicious little berries and they never disappoint.  There really is nothing better.

Other fresh finds – Beets, carrots, green onions, feta, free range eggs, zucchini, herbs, and sprouts

Included in the purchases was a huge bunch bouquet of Italian parsley, that was supposed to be destined for Tabouli until I realized I didn’t have any tomatoes.  So I was forced to improvise.

Tabouli Inspired Quinoa Salad

Amounts are approximate.

1/2 cup uncooked quinoa

Shredded purple cabbage, chopped or julienned carrots, diced yellow pepper, chopped green onions

1 1/2 cups chopped parsley (more or less to taste)

juice of 1 very juicy lemon (about 3 tbsp)

xtra large clove of garlic minced or (2-3 small cloves)

EVOO to taste (2 – 3 tbsp)

salt & pepper

RInse quinoa very well, and prepare per package instructions.  Let cool completely.  I always rinse my quinoa well,even though most says it’s already rinsed.  I still find it has a bitter taste if I skip this step.  I also almost always toast it first before adding the water.  Just place in the dry pot over medium – med high heat until slightly toasty.

Whisk oil, lemon juice, garlic, salt and pepper until well combined.  Add cold quinoa, veggies, and parsley.  Mix well.

There is a lot of healthy goodness in this salad.  Did you know 100 grams of parsley contains more vitamin C than an orange. It’s also an excellent source of vitamin K, A and folate.

This type of salad is easy to change up, add more or less garlic, more cabbage, less peppers more lemon.  Make it your own, get creative and enjoy!

~~ Jackie