Quinoa Tabbouleh with Oregano and Strawberries
Tabbouleh. Don’t you just love that word? Such a great name for a beautiful, summery and fresh bowl of deliciousness. It’s the type of dish where you feel healthier with each bite.
This middle eastern classic is originally made with bulgur, however, I have to admit I prefer it made with quinoa, which is also fairly common. I find it is lighter and fluffier. But two each their own.
The other morning I was enjoying a coffee on the back stairs and was admiring the huge patch of wild oregano growing in the middle of the lawn. Surprised it had survived the lawnmower, I wondered where it came from and how I could use as much of it as possible.
To this end, a simple bbq was planned for lunch. Tabbouleh would be the perfect side dish and I thought, why not throw in some freshly picked oregano? A bowl of recently picked strawberries joined the salad bowl as well. How much summer is that?
1 cup quinoa
2 cups water
1 1/2 cup chopped parsley
4-6 green onions
1/2 cup chopped mint
1/2 cup chopped oregano
2 cups cherry tomatoes
1 garlic clove
zest from 1 lemon
1 tbspwhite wine vinegar
2 tbsp olive oil
3-4 tbsp lemon juice
1 cup lima beans, cooked and cooled
1 cup sliced strawberries
boston lettuce leaves
Thoroughly rinse the quinoa under cold water than add to a medium sauce pot along with the water. Bring to a boil, then simmer on low until water is absorbed, about 20 min.
In the meantime, finely chop the parsley, green onions, mint and oregano. Thinly slice the tomatoes and finely dice the cucumber.
Press the garlic clove and zest the lemon.
Once the quinoa is cooked, remove from the heat, then gently fluff it with a fork. Let cool for 5 min, then add the mint, garlic, lemon zest and lemon juice. Stir well.
Once cool, add the rest of the ingredients and mix. Cover and let sit in the fridge for an hour before serving
Serve on a boston lettuce leaf.