After posting about my beautiful harvest of parsley yesterday, Kristie left a comment about her own parsley. As a quick aside, if you want a good blog to read, head over to Kristie’s blog, North of 49. I’m sure you’ll enjoy it as much as I do. Anyway, Kristie wrote, “It seems to be a good year for parsley. I just cut a huge bunch yesterday and made a quinoa tabouli salad with it. Yum!”
I’ve never had tabouli (also spelled tabouleh and a variety of other ways) before so I headed off to Google to find out how it’s made and what’s in it. I discovered that it’s really quite simple to make, especially if you already have a tub of cooked quinoa in your refrigerator. Also included in the recipes I found online were things like sweet onion, garlic, cucumber, tomato, parsley, mint, lemon juice and olive oil. We just happen to have all these things at hand.
It also happens that the garden here contains a beautiful stand of medicinal-quality peppermint, which I’ve never seen anyone use. I’ve been picking and drying it and have even made a jar of mint sauce for John.
And so, this morning, I put this together…
It’s in the fridge right now so that the flavours can meld, but I can tell you that it is already tasty, refreshing and even John, who pulled up his nose at first, was impressed with the flavour. I can hardly wait to try it for lunch later.
Once again, thank you Kristie for the wonderful suggestion. I’ll be making this again… for sure!
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I am glad I was able to inspire you in the culinary department! Isn't it weird there are so many spellings for tabouli? I almost bought a mint plant at our farmer's market yesterday thinking it would be great to have for the tabouli. Then a guy standing next to me started talking about how he had some that had taken over and he couldn't get rid of it. I decided to pass on the mint plant! And thanks for the plug for my blog!
ReplyDeleteWow, your parsley really did take off, didn't it? Amazing growth. You won't need to buy any for at least a year or more! :)
ReplyDeleteI was looking at the picture you have of the shawl you are working on. It's going to be another work of art, I can tell already. I give you credit lady. I won't even try nups. Just looking at them I am intimidated! LOL
Your salad does look yummy. Hope it tasted as good as it looks.
:)
I really like lemon balm best in my tabbouleh salads! I find mint too overpowering - or maybe it's just my "wild" mint. For mint tea I prefer my ginger mint. So pretty too with the variegated leaves. As for parsley, I have both curly which is great for salads and garnishes and flat Italian which holds up better in soups etc. Nice to have many choices for the table, huh? Your garden looks great!
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