During a busy summer week and into early fall, this is a go-to salad for dinner. How have I never mentioned it?!
In the summer, all you need is a piece of naan or pita, a few slices of cheese, and that’s that! This week, I used bright and delicious organic tomatoes and parsley from B & H Organic Produce's CSA to whip up dinner.
Leeks, fingerling potatoes, delicata squash (which I love for this recipe), sweet peppers and lettuces were included in the week’s share. Oh, the plans I have for those goodies!
Despite the fact the weather can’t make up its mind, I went ahead and made tomato and lentil soup and Tabbouli for dinner. It’s perfect for the two of us for a few days. The salad gets along with leftover chicken, seafood or roasted vegetables, too.
Tabbouli
Recipe by Phoebe Canakis
Yields 4-6 servings
To kick up the flavor of the salad, I will sometimes add fresh garlic paste. Making a paste seems to cut the extreme flavor garlic often lends a dish when it is not cooked. I suppose you could use roasted garlic, too!
Using the side of a wide knife mash 1/2 teaspoon chopped garlic and 1/2 teaspoon salt together to form a paste. Mix with the olive oil, lemon juice and pepper to then dress the salad.
There are times I substitute the quinoa with French lentils or chickpeas or add fresh dill.
Ingredients
-
- 1 cup prepared quinoa
-
- 1 cup shredded carrots
-
- 1 cup chopped parsley
-
- 2 cups chopped tomatoes
-
- 1/4 cup chopped walnuts or slivered almonds, optional
-
- Zest and juice from 1 lemon, at least 3 Tbsp of juice
-
- 2 Tbsp olive oil
-
- 1/2 tsp salt
-
- 1/8 tsp ground pepper
-
- 1/2 tsp minced garlic, optional
Instructions
1. In a large bowl, combine the quinoa, carrots, parsley, tomatoes and nuts.
2. In a small bowl, whisk the lemon zest, juice, olive oil, salt, pepper and garlic.
3. Add the dressing to the vegetables and serve at room temperature or refrigerate until ready to serve.
