tabbouleh

There is something about a fresh and clean salad that just does it for me. Really any type of salad does it for me, so there’s that. But still. No meat, no fuss. Just fresh flavors. If the ingredients are good, you really don’t need much else.

And, tabbouleh is just one of those salads. Since I prefer the fresh veggies, I eschew the bulgar, and sub in a light amount of quinoa. I find it makes the salad all the more light and tasty.

Ingredients:

2 heads of parsley, stems removed and chopped

1 1/2 large vine ripe tomatoes, chopped

3/4 cup cooked quinoa

25 leaves fresh mint, thinly sliced

4 green onions, sliced

1/2 cucumber, peeled and diced

2 Tbsp evoo

juice 1 lemon

1/2 tsp salt

Directions:

Mix everything together in a large bowl. Refrigerate for an hour before serving to allow flavors to deepen.