Tabouli

With Spring only about a week away, we are already thinking forward to delicious Spring veggies.  I try to eat seasonally but sometimes I just have to have the flavors of Summer.  This past weekend I bought some delicious arugula from our Winter's farmer's market and  tossed it with tomatoes, diced cucumbers, red onion and peppers.  Instead of topping it with dressing, I threw in 2 tablespoons of  tabouli salad.  It was satisfing and delicous.  Suprisingly I didn't miss the hunks of feta I typically enjoy. 

This tabouli was so easy to make and the kids enjoyed it as well. 

Here's the recipe:

2 cups water                   

1 cup quinoa

1 pinch salt

1/4 cup olive oil

1/2 teaspoon sea salt

1/4 cup lemon juice

3 tomatoes, diced

1 cucumber, diced

2 bunches green onions, diced - grow your own like I did here!

1 cup fresh parsley, chopped

sea salt, to taste

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.               
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions and parsley. Stir in cooled quinoa.

You could easily whip up a batch and enjoy it with tortilla or pita chips, as my kids did.  It's a delicious alternative to salsa! 

Enjoy!