As the days begin to stretch (we still had daylight at nearly 6 pm last night … crazy!) I’ve been dreaming of the garden we’re going to plant this year.
Actually, I’ve been doing more than dreaming. I’ve been plotting and planning and ordering seeds and getting ready to start the seeds for some of our long-season veggies (like onions … the teacher in my Master Gardener class suggested that onions needed to be started by the this weekend if I hope to get actual onions this year … AAAaack. I better get on it!).
And all that plotting, planning, ordering, organizing has me salivating over some of our summer’s best harvest, which has me thinking about summer foods that I can make with stuff we grow in the garden.
Like tomatoes (I had such good luck with heirloom cherry tomatoes last year … I’m salivating just thinking about it!).
And mint (Even if you don’t have a green thumb, mint is a wonderful plant to have in your garden … it’s so dang hardy. I’ve accidentally tried to kill it and totally failed. It’s prolific and everywhere now!).
And parsley (I didn’t grow parsley last year … but Abby did … and it was such a perfect addition to this salad).
And onions (I only ever got mini-scallions last year … planted too late, but those baby scallions were perfect in this tabbouleh. Perfect!).
Is it tabbouleh if you use quinoa instead of bulgar wheat? Hmmm.
Whether it’s tabbouleh or not … it’s a taste of summer and that makes me happy.
- ½ c. soaked quinoa
- 1 c. water
- 6 or 7 mint leaves (finely chopped)
- ¾ c. Italian parsley (chopped)
- 3 or 4 scallions (chopped)
- 2 medium ripe red tomatoes (chopped)
- juice from half a lemon
- 2 tbls. olive oil
- sea salt, to taste
The night before:
Soak 1/2 cup of quinoa in filtered water and 2 teaspoons of apple cider vinegar.
The day of:
Rinse the quinoa very well … till the water runs clear. The soaking will break-down the mineral binding phytates and make the quinoa easier to digest.
In a saucepan, combine ½ c. quinoa with 1 c. of water (and a dash of salt). Bring to boil. Lower the heat to a simmer and let it cook until the water is evaporated (10-15 minutes). Take off the heat, cover and let rest for 5 minutes. Fluff the quinoa with a fork. Just like rice … with a good bit more digestible protein! (NOTE: Quinoa has about 13g of protein, brown rice has 7.5g, white rice 6.6g).
While you let it cool…
In a medium bowl, combine mint leaves, parsley, scallions and tomatoes. Add the quinoa. Add juice from half a lemon (a little more if you want a little more “tang”) and olive oil. Sprinkle with a little salt, toss with a fork and pop it in the refrigerator for at least an hour… better if you let it rest overnight, but who has that kind of time, right?
It’s sort of a perfect salad for a hot and muggy day … a little protein, a little citrus, a little mint … some spicy scallions …
Served on some pita bread with hummus … but you do what you want. It’s your salad.
What are you craving these days?