I love gardening and the flavours that come along with it. I have a small space in my downtown backyard and I make the most of it by cramming it with pots filled with edible plants. I have grape tomatoes, kale (kale chip recipe to come), bell peppers, and herbs galore. What I love about growing my own herbs is the flavour punch. I mean, those chives are chivy and that mint is minty! And in today’s case, that parsley is parsley-y!
This is my interpretation of a dish my mom used to make. She’d have me sit in the kitchen with her with a pair of scissors to delicately cut the parsley leaves off the stem. I learned later that some simply throw parsley in the food processor. Do as you prefer!
Preparation time: 20 minutes
Serves: Side dish for 2 people. I often make larger batches to set aside for an easy and delicious lunch.
- ½ cup cooked quinoa (as per package instruction)
- 1 cup parsley leaves
- ¼ cup onion, diced
- ½ cup cucumber, diced
- 1 medium tomato, diced
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- Salt to taste
First prepare your quinoa according to package instruction. While the quinoa is cooking start dicing your vegetables.
In a large mixing bowl, combine diced vegetables, olive oil and lemon juice. Stir mixture. Add salt to taste. Once the quinoa and has cooled slightly, add to tabbouleh mixture. The flavours will marry as the mixture is set aside to cool. Served as a main or a side dish!
I typically can’t wait to eat it and devour this delicious salad slightly warm on its own or with a side of pitta bread, hummus, and veggies.