Summer is indeed the time for salads, and I love them.
Tabbouleh is one of my favorites--it is so crisp and fresh tasting. Traditionally prepared with bulgar wheat, I thought it'd be fun to make a more whole-protein version with quinoa (which just happens to also be gluten free, which salads just sometimes need to be).
Turned out great and here is the recipe for you. :)
1-2 c. cooked quinoa (depending if you like more grain or less in your tabbouleh)
1 lemon, juiced
1/3 c. extra-virgin olive oil
1/8 tsp. cayenne pepper
1 c. minced fresh parsley
2 medium tomatoes, diced
4 green onions, minced
2 medium garlic cloves, crushed
1 Tbsp dried mint leaves (opt.)
1 medium cucumber, diced
Dash of cumin
Optional mix-ins: ½ c. cooked chick peas or chicken
- Mix all the ingredients together in a large bowl.
- Cover and refrigerate to let the flavors blend, about 1 hour. Serve in pita pockets or with crisp lettuce and plain yogurt.
Now, go make yourself some and then chill in the summer afternoon sun while it gets even more delicious as it waits for dinner.