July 10, 2014

Zesty Quinoa Tabbouleh

Darwin loves parsley with quirky intensity. If he spies the frilly greens in his dinner, he fishes them out with his fingers for an unadulterated taste. In the garden, he plucks and eats the leaf tips until I shoo him away from the poor, balding plants. Can I blame him? Not really. Parsley is a great love of mine, too. He probably remembers it from the womb.

In the July heat, along with rescuing the parsley plants, one of my daily quests is to cook up a healthy, tasty meal plan that doesn't actually involve cooking anything up. Here is one cool dinner idea, a zesty tabbouleh bursting with lemon and middle-eastern herbs, that's especially easy if you've got cooked quinoa already in the fridge (you should totally have cooked quinoa in the fridge!)

A plate of tabbouleh, cold chicken, and sweet potatoes pre-baked in the cooler morning hours. 

When you prepare the tabbouleh, take care to mince the herbs finely, which helps distribute their potent flavors. Kids love to dump and stir the ingredients together. Enjoy.


Zesty Quinoa Tabbouleh

Serves 3

2 cups cooked and cooled quinoa
1/2 cup fresh parsley, minced
1/4 cup chopped scallions
1/4 cup fresh mint leaves, minced
1 small ripe tomato
1 cup chopped cucumber
2-3 Tbls fresh lemon juice
2-3 Tbls extra virgin olive oil salt to taste (start with 1/4 tsp)

Place all ingredients in a mixing bowl and stir to combine. Serve room temperature or chilled.

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