The garden is flush with greens right now so we are always trying to come up with delicious & healthy ways to use them all up. This recipe is a great way to use all the parsley & mint we have growing in the garden.
Traditionally, tabouli uses bulgar as the grain but lately, here at the farm, we have been using quinoa in its place for a little extra protein and nutrition. This nourishing side dish has a fresh flavor that makes "getting your greens in" no trouble at all.
Garden Fresh Tabouli
1cup cooked quinoa (cooled)
1 1/2 cup fresh parsley, minced
2/3 cup fresh Mint, minced
1/2 cup fresh onion, chopped
1/3 cup diced tomatoes
3 tbsp lemon juice
3 tbsp olive oil
salt to taste
Add all ingredients together in a large bowl, toss to mix well, serve. Can be made ahead of time and refrigerated.
