Nothing like a post that’s seventeen hours later than the usual post time. It’s here, however. Last night I got home from work late and I only had words of anger to share and no one needs to hear that. This morning I woke up with a horrific migraine, so yeah, here is the post.
You do have time for this quinoa salad. I had three different recipes for tabbouleh quinoa salad on my Pinterest board it was time to make one of the versions. Tabbouleh is one of my favorite salads from Middle Eastern restaurants, so adding quinoa makes the dish perfectly hardy for lunch. This salad is laden with fresh veggies and herbs, health in a bowl.
Two Years Ago – Homemade Slider Buns
1 cup quinoa, I’m partial to multicolored
3 cups vegetable stock
2/3 cup chopped parsley
1/4 cup chopped basil
1/4 cup chopped mint
1 small onion
1 English cucumber
1 pint cherry tomatoes, multicolored if possible
juice of 2 lemons
splash of olive oil
salt + pepper
- Add the quinoa and stock to a medium saucepan. Cook on low until all the stock is absorbed; stir frequently.
- Meanwhile, chop the herbs, dice the onion & cucumber, chopped the tomatoes into quarters, and toss to combined.
- Juice the lemons and add to the vegetables with a splash of olive oil. Season with salt and pepper.
- Stir in the cooked quinoa and taste. Adjust the seasoning to fit your taste.