Farmer's Market Tabouleh
Wednesday, August 31, 2011
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Being active and eating healthy go hand in hand, so we asked Erin Johns, owner of Stroller Strides Stapleton, for her favorite farmer's market recipe, and she did not disappoint! This is a great way to make Quinoa - a grain that is packed with protein and gluten-free!
Farmer's Market Tabouleh
1/2 cup dry Quinoa
1 cup fresh parsley
1 cup fresh mint
1/2 cup finely chopped green onions
1 large cucumber, peeled, seeded and chopped
3 tomatoes, finely chopped
1/4 cup olive oil
1/3 cup lemon juice
Zest from 1 lemon
1 teaspoon salt
1/2 teaspoon fresh ground pepper
Cook Quinoa according to instructions on package. Set aside to cool in a large bowl. Place parsley and mint in a food processor or mini chopper and chop until fine, then add to quinoa. Add all other remaining ingredients and toss to combine. Refrigerate for at least one hour before serving. Stays tasty in the fridge for up to a week, but it never lasts me that long!
My favorite summer lunch is this tabouleh in a whole wheat wrap with hummus and red pepper strips. Yum!
Photo credit: Food Network
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