Hello everyone, Jess here. Happy Sunday to you!
For Sunday dinner tonight, all I had left from this Monday’s CSA share was parsley. I had planned to use it while camping, and aside from a parsley garnish here and there, the bunch happily remained in the cooler immersed in ice water. After arriving home from camping today, I pulled the parsley from the cooler only to find out that it looked as fresh as the day I brought it home from the stand! I decided to go with a recipe for Quinoa Tabouleh loosely adapted from a recipe from our friends at food.com. Let’s get started!
Ingredients:
- 1 cup quinoa
- 1 1/2 cups cherry or grape tomatoes quartered
- 1 bunch parsley (about 1 1/2 cups) coarsely chopped
- roughly 10-15 fresh mint leaves, torn into small pieces
- 1/3 cup olive oil
- 1/2 cup scallion finely diced (I used last season’s springdell scallions from the freezer)
- 2 cloves minced garlic
Chopping parsley! Doesn’t it look amazing for almost a week old?
Above, you see the mint, parsley, and quartered grape tomatoes. The chopping takes the longest and this is the best time to start rinsing and cooking you quinoa!
The pressure cooker has become a good friend of mine over the years. Quinoa is cooked in only 5 minutes this way!
While your quinoa cooks, toss your mint, parsley, tomatoes and scallions with lemon juice and olive oil. Season with salt and pepper to taste.
Here’s tonight’s Sunday Dinner plate- A Springdell burger over quinoa tabouleh topped with a fried egg.
Meanwhile, I made some strawberry mint lemonade using some frozen Springdell strawberries and mint from my yard. Because I had used all of my ice for my camping cooler, the frozen strawberries were used to cool the lemonade in lieu of the ice. All worked out well!
The original recipe points out that you want to place the tabouleh into the fridge overnight for the flavors to meld. I’ll try the leftovers tomorrow, but we were ready to eat it tonight and without regret!
This recipe is pretty flexible, I added the garlic to the original recipe. Some folks add cucumbers, and the traditional recipe for tabouleh calls for bulgur wheat in place of the quinoa. I hope you enjoy this fresh twist on tabouleh as much as we did!