I find eating local seasonal food to be a fun challenge. The summer is filled with fresh ingredients that inspire me to explore new recipes. The winter presents its own obstacle; keeping meals interesting with a limited ingredient list.
These past months, however, have felt long and more difficult than fun. So, I decided to cheat and sneak a little green into my diet.
These light salads, filled with complex grains, beans, fresh herbs, and raw vegetables have become my lifeline. I eat heaping mounds on top of simple greens to balance the acorn squash soup or beef stew.
My tabbouleh salad tends to packs a punch. I am pretty heavy handed with the amount of garlic and lemon juice/zest I use. Modify the recipe if you like a milder or wilder salad.
total time: 30 mins yield: 6 servings
- zest of 1 lemon
- juice of 3 lemons
- 4 cloves of garlic, minced
- 1 small red onion, minced
- 1 cup of dry quinoa
- 1 pint of cherry tomatoes, quartered
- 1 large cucumber, peeled and diced
- ⅔ cup of chopped flat leaf parsley
- ½ cup of chopped mint
- ½ cup of olive oil
- salt and pepper to taste
- cook quinoa – bring quinoa, ¼ tsp salt, and 1 ¼ cup of water to a boil over medium high heat to a boil. Lower heat to low and cover. Cook for about 10 minutes or until all of the water has been absorbed. Drizzle with 1 tbsp of olive oil and fluff with a fork. Set aside to cook.
- Meanwhile chop the vegetables and herbs and add to a medium mixing bowl.
- When the quinoa is cooled add it to the mixing bowl.
- Combine lemon juice, zest, garlic, salt and pepper, and olive oil. Whisk until the olive oil is fully incorporated.
- Pour dressing over the salad and mix well.
- Store in a airtight container in the fridge. The longer the salad sits, the better the flavors will be!