Organic Emily

Quinoa Tabbouleh

Quinoa TabboulehSpring is in the air and those cold hardy herbs like mint and parsley are waking up from their winter’s sleep!  This salad pulls those herbs from the garden to your table and is so delicious and satisfying!  I love the sweetness from the cucumber and mint and the tang from the tomatoes and lemon!  Great for lunch or a side for entertaining!

Recipe

1 cup quinoa

2 cups water

1/4 cup fresh lemon juice

1/4 cup olive oil

1 teaspoon kosher sea salt

1 teaspoon freshly ground black pepper

1 English cucumber, chopped

2 cups cherry tomatoes cut in half

1 cup chopped scallions (about one bunch)

1 cup chopped fresh mint leaves

1 cup chopped fresh parsley

Cook the quinoa and water over the stove top or in a rice cooker.  If using a stove top bring to a boil and then cover and allow to simmer until cooked through.  Chop all herbs and veggies and place in serving bowl.  While still hot add the oil, lemon juice, salt and pepper to the quinoa.  Once the quinoa has cooled, but is still warm add it to the veggie/herb mix and combine.  Allow to sit for a few hours in the fridge before serving so the flavors can improve.  Enjoy!

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, Mom of 4 cute kids, Yoga instructor and very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients and her escapades as the keeper of both backyard chickens and honeybees!

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