make shift Tabboleh

Sorry, no pictures of this delicious salad. We ate it before we could take any! Brad is always afraid I'll forget recipes that I make up ('cause I do...) so he often asks me to write them down THAT NIGHT if I can... well this is my form of "writing it down" :)

I saw on a cooking show on CBC today a great classic Tabboleh and knew I wanted to make it for dinner. Except the major ingredients of cucumber and parsley were lacking from our fridge... hmmm. Enter our version, which I might argue is even tastier! We're in the process of eating down our fridge (thanks for the inspiration Sarah!) in prep for 3 weeks away so it was whatever we had on hand.

1st chop up (and add to a big bowl):

• 1 bunch fresh basil
• 1 bunch fresh mint
• 1/4 cup (ish) red onion
• 1/2 cup (ish) green onion
• 2 cloves garlic
• 1-1.5 cups cherry tomatoes
• 1/2 jar of roasted red peppers

then make Quinoa:

• add 1 cup quinoa to 2 cups boiling water (the ratio is 1 part quinoa, 2 parts water, so make however much as you want) 
• once added simmer for 15 minutes

...add quinoa to bowl of deliciousnes, then top with dressing (1 part lime juice 2 parts olive oil) and top with generous salt and pepper.

oh my goodness this was THE GREATEST. and emptied good portions of our perishables from the fridge :) 

win win.

try it!