605magazine.com (page 29)
delish delights
Acoustic Tabouli Prep time: 15 minutes | Cook time: 5-10 minutes
4 cups fresh parsley (loosely packed with stems) 4 cups fresh cilantro (loosely packed with stems) 3 medium-sized cloves fresh garlic chopped very small 1 ½ cup extra virgin olive oil ½ cup red onion, diced ½ cup red pepper, diced 2 roma tomatoes, diced ½ cucumber diced 2 fresh lime, zest and juice 2 fresh lemons, zest and juice ½ cup quinoa (any color you like) Add ½ cup quinoa to small saucepot with 1 cup water and dash of salt. Place pan on high heat and bring to a boil. As soon as boil is achieved, reduce heat to low and cover pot. The quinoa should simmer lightly until the water is gone. Cool quinoa. Roughly chop the cucumber, tomato, red pepper and red onion in small pieces. Add finely-chopped garlic and combine. Leave the veggies on large cutting board and add parsley and cilantro over the top. Add fresh lime and lemon juice and zest. Pour the olive oil over the top. Rough chop all ingredients together. As the ingredients are chopped, the herbs are also bruised to help release the essential oils and combine the flavors. When chopped to desired consistency, gently stir quinoa back in and taste to adjust seasoning. Enjoy alone, as a condiment, served with flatbread, in romaine hearts, on a burger, or any way you can think of!