Quarantine Recipes: Quinoa Tabbouleh

So. I’ve been in “quarantine” and teleworking for about a month now, and my main goals with cooking are to: a. try to take my mind off things, b. make/eat comfort food, and c. use up our fresh produce before it goes bad (only then will I move onto the canned/frozen/dried produce and make casseroles and soups/stews, etc… keep your eyes peeled for those!).

With this recipe, I can achieve all 3. Ever since I was in high school and my mom came up with this quasi-tabbouleh quinoa salad recipe, it has been one of my absolute favorites. I like to eat it all Spring and Summer long, and have often requested it as my birthday meal in August. So it is safe to say this is one of my main comfort foods.

I planted a little herb garden a few weeks back, and my mint is flourishing, so I decided to give this recipe a go. You can’t really substitute dried herbs for this one. Fresh (or frozen) parsley and mint are a MUST.

Ingredients:

• 3 cups cooked quinoa (1.5 cups dry, simmered for 20 min, covered, in 3 cups water)

• One bunch fresh parsley, finely chopped (you can use frozen if that is all you have!) - about 1.5 cups

• 1/2 cup fresh mint, torn (you can use frozen if that is all you have!)

• 4 fresh green onions/scallions, chopped

• 1/3 cup lemon juice

• 1/3 cup olive oil

• 1/4 tsp allspice

• 1/4 tsp cinnamon

• 1/4 tsp nutmeg

• 1/4 tsp cayenne pepper

• 1/2 tsp salt

• 1 tsp pepper

• 2 cups cucumber, chopped (about 1 English cucumber, 5 baby Persian cucumbers, or 1.5 regular)

• 4 medium fresh tomatoes

Instructions:

1. Cook quinoa to package instructions and set aside to cool (you can also cool it down in the fridge - just make sure you put a lid on it so the steam doesn’t affect the other things in there).

2. Meanwhile, make the dressing by combining all remaining ingredients besides cucumber and tomato (so parsley, mint, scallions, lemon juice, olive oil, and all spices) in a large measuring cup or bowl.

3. When quinoa is cooled, mix well with dressing until quinoa is coated evenly.

4. Add in cucumbers and stir well.

5. Place in fridge overnight (or about 6-8 hours or longer).

6. Before serving, add tomatoes and stir well.

7. Enjoy!