Last summer I fell in love with parsley. It's not that I minded it before, but I was never a huge fan. Then suddenly one day I'm adding it to my salads and marinated kale dishes.
By some miracle, my husband found a whole bushel at loblaws! I heart loblaws. I decided to finally make a tabouleh recipe. I made it with quinoa instead of the traditional couscous for gluten-free goodness, whole grain wonderfulness and that protein punch. I'm currently finishing it up (it didn't last long) and daydreaming about my next batch that I'll make with cilantro, black beans, cherry tomatoes, avocado, red onion, black olives, portabello mushrooms, and jalapenos.
1c quinoa, soaked and rinsed (to remove the saponins)
1c cherry tomatoes, halved
1/2c fresh parsley, chopped
1/2c olives, sliced
4-5 mushrooms (I used mushroom, but cremini would be really nice)
1-1/2" wedge of red onion, chopped
juice of half a lemon
2T olive oil
2 garlic cloves, derooted and chopped finely
Add the quinoa to boiling water and lower heat. Cook on low, with lid on, until quinoa is fluffy and all water absorbed.
In a pan, add a bit of oil and water. Saute onions, cherry tomatoes, olives and mushrooms. Add saute vegetables and quinoa to a bowl, mix well with parsley and dressing ingredients.
Serve and enjoy!