Spring has sprung! And now is the time to offer your diet a little spring clean-up by getting rid of all those insulating comfort foods that got you through winter and turn your focus to ingredients from your garden or local farmer’s market.
It’s all about the fresh veggies! They’re abundant come spring and summer, and typically inexpensive during this time. So amp up your recipe by incorporating some fresh herbs. Herbs can be more than just sprinkled on top—like in this recipe for Quinoa Tabbouleh where cups of parsley and mint become the star of the show!
Flavorful and Fresh Quinoa Tabbouleh
- 1 cup uncooked quinoa
- 1/2 teaspoon sea salt
- 2 tablespoon fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large cucumber or 2 Persian cucumbers, cut into 1/4″ pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
- Bring quinoa, salt, and water to a boil in a saucepan over medium heat. Reduce heat to low, cover, and simmer until quinoa is tender (~ 10 minutes). Remove from heat and let stand for 5 minutes. Then allow quinoa to cool completely.
- While quinoa is cooking, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Transfer cooled quinoa to a large bowl and mix in 1/4 cup dressing.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa. Toss to evenly distribute ingredients. Season to taste with salt and pepper. Drizzle remaining dressing over.
Nutrition Facts: 182 calories, 11g total fat (1g saturated fat), 19g carbohydrate (3g fiber, 2g sugar), 4g protein