Right now I’m just croaking for fresh, light flavours to brighten up this oh-so-wintery winter. If I wasn’t the absolute worst plant parent, I would still have some fresh herbs at my place to liven up dishes all winter long. Alas, this is not the case. I’m brutal. I’ve killed off every little herb plant I’ve ever been gifted or bought! I have plans to get a little veggie patch in the works next summer so I really need to start doing some research on how not to be world’s most negligent gardener. For now, I leave it to the pros!

Tabbouleh is loaded with fresh herbs that will start up a little middle eastern food party in your mouth! Speaking of parties, this makes a great dish for potlucks, aside some grilled chicken or fish, or just enjoyed as a (vegan!) lunch. It keeps amazingly in the fridge, honestly, it’s best after being left in the fridge over night to get all those flavours a mingling.

Quinoa Tabbouleh

1 cup uncooked quinoa
juice of 2 lemons (about 1/4 cup)
1/4 cup extra virgin olive oil
1-ish teaspoons salt
1 cup chopped fresh mint leaves
1 cup chopped parsley
2 cups cherry tomatoes, cut in half or quartered if they ar bigger
1 – 2 T of red wine vinegar
extra lemon juice, salt and pepper for seasoning

Prepare quinoa according to directions (1 part quinoa to 2 parts water, boil in a covered pot for about 15-20 mins). When it’s done, fluff with a fork, dump it into a big bowl and let it cool a bit. Once cooled, add all the other ingredients, toss it well, and refrigerate until it’s time to serve.