Parsley and Mint Salad with Brown Quinoa

With these last few weeks being so cold and wet my body has been really pushing for spring. Going back and forth between salads and warm soups, I made my way to an Asian market the other day, here in the NE, for curiosity and looking for cheaper fruits… something interesting. I find Asian markets fascinating, like an alter universe, maybe because I can recognize about a handful of things I know how to cook with. The Jackfruit, something I have never had before smelled absolutely amazing. I plan on getting that on my next visit.

This time around I left with only two big bunches on mint for a dollar fifty and big plans for a light and refreshing dinner.

Tabbouleh

I have learned this recipe from a Lebanese friend of mine. I have to say that it is different in the sense that it has not nearly enough quinoa for some. I for one love how refreshing it is this way.

• two bunches of flat leaf parsley finely chopped

• one bunch of mint finely chopped

• half of a medium red onion (or 3-4 green onions) finely chopped

• one tomato on the larger side, chopped (you thought I was going to say finely, didn’t you… nope, not this one), or cherry tomatoes halved

• the juice of one lemon, or more if you’d like

• salt and freshly ground pepper to taste

• about 1/3 cups of good olive oil

For the quinoa:

• 1cup of cold water (more if needed while cooking)

• 1/2 cup brown quinoa

Start with the quinoa by rinsing it well under cold water, to loose its bitterness. Then add to the water (above) and bring to a boil. Once vigorous bubbles are forming, set the flame on low, very low, and let it simmer covered for about 5 minutes, then check it. When the water is evaporated, it should be cooked. Give it a taste and if it is all fine set aside. It should be tender but still have texture.

Wash the parsley and mint in cold water. I use a big bowl or fill up the sink, place the bunches in the water and shake them vigorously. The sand sinks to the bottom and you are left with clean greens. Drain them well (use a salad spinner or a clean towel, or just shake them dizzy in the air) and cut them as directed, or as you like.

Wash and chop the rest of the vegetables and mix everything well in a large, comfortable bowl. Add the wet ingredients, give it a whirl and throw in some salt and pepper to taste. By now the kitchen should smell like an intoxicating mojito and if you find yourself searching for the rom, come back to the salad… there is one more step to do. Throw in the quinoa (cooled by now) and mix well.

That is it! How simple was that?

You have dinner, lunch and more (maybe a great facial mask?!? – smile)

I have had this salad before at different restaurants with peppers or cucumbers or both. There are probably as many recipes as there are doors in the Middle East, but for me, the simpler, the better.

You’ll see why.