There is nothing that I love more in the summertime than a delicious, light, but filling summer salad. And what’s better than using some herbs, fresh from the garden or herb patch, in your salad. Most of my gardening adventures end in no plants, plants I didn’t realize I grew, or dead plants. This year, however, I planted a few small herbs and have had luck growing them. Now the trouble I finding recipes to use them in!
This recipe joined my love of salad and my need to use the herbs into one big dish. This is a twist on the traditional tabouleh, usually made with barley, to make it gluten-free and protein packed. Enjoy!
Quinoa Tabouleh:
Adapted from Institute of Integrative Nutrition Book, which you can download a free copy of here.
1 cup Quinoa
2- 2 1/2 cups water
1 cucumber, chopped and deseeded
1 roma tomato, deseeded and chopped
1/2 cup parsley, minced
1/8 cup mint, minced
juice of 1 lemon
2-3 tbsp olive oil
sea salt to taste
Boil water. Add quinoa and cook over low heat, covered, for about 20 minutes. Stir and fluff after it has cooked and absorbed water. Let sit for 10 minutes after cooking to cool, or move to the refrigerator. Add quinoa and other ingredients into a bowl. Stir together. Chill again if still warm. Serve in a large bowl as a salad, or spread onto a pita with hummus.
Check in tomorrow for a super fun DIY treat!
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Peace and love,
Jessi
