If you have been nurturing a patch of parsley and mint in your herb garden, this recipe for Quinoa Tabbouleh Salad will help you use a good amount of it! I love to serve this filling and delicious salad on warm days. The fact that it can be made ahead and chilled makes dinner prep a snap.
Quinoa Tabbouleh Salad
2 cups water
1 cup quinoa, rinsed
3/4 cup of fresh parsley, minced and stems removed
1/3 cup fresh mint leaves, minced
1/4 cup minced red onion (can use scallions if desired)
1 garlic clove, minced
1 cup grape tomatoes, cut in half
1/2 cup English cucumber, diced
2 T. fresh lemon juice
2 T. Marisolio Milanese Gremolata Olive Oil
1 T. Marisolio Lemongrass Mint White Balsamic
1 tsp. salt
1/2 tsp. pepper
In a large saucepan, bring water to a boil. Ad the quinoa. Reduce the heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat, fluff with a fork. Transfer to a large serving bowl and cool completely.
Add finely minced parsley, mint, onion and garlic to quinoa in bowl. Add diced tomatoes and cucumber to quinoa and herbs.
In a small bowl, whisk lemon juice, Milanese Gremolata Olive Oil, Lemongrass Mint Balsamic, salt and pepper until blended. Drizzle dressing over quinoa, herbs and vegetables and mix well. Serve at room temperature or chill until serving.
We would love to have you come by the shop at 488 Main Street in Murphys to taste these delicious products. If you can’t do that, you can order by phone at (209) 728-8853 or on Marisolio’s website: www.marisolio.com