Enjoy this warm winter with a summer salad. The grain and vegetable salad, Tabbouleh, is classically made with bulgar wheat, but this protein-packed version utilizes the grain-of-the-moment – quinoa. The nutty flavor of the ancient Peruvian grain pairs beautifully with the bright acidity of the vinaigrette, the pungent herbs and the crunchy, fresh vegetables. Give it a try at your next barbecue, which might be next week if this hot streak continues.
3 cups cooked and cooled quinoa (cooked according to package instructions)
¼ cup freshly squeezed lemon juice
½ cup olive oil
1½ teaspoons salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
¼ cup minced scallions
½ cup roughly chopped fresh mint leaves
1 cup roughly chopped curly parsley
½ English cucumber, seeded and cut into small dice
3 plum tomatoes, halved, seeded, and cut into small dice
¼ cup minced red onion
Add the cooked quinoa to a large bowl and season it with lemon juice, olive oil, salt, black pepper, and dried oregano. Mix to combine.
Stir in the scallions, chopped mint and parsley, diced cucumber and tomatoes, and minced red onion. Taste and correct seasoning if desired then serve at room temperature.
This recipe makes 8 servings.