I am part of the cookbook club!  This makes me very happy, and hungry, and excited.  I attended my first meeting on Sunday, bathed in the sunshine, met new people, shared food, and enjoyed.  The book selection for this month was The Picnic Cookbook by Annie Bell.

Here’s the recipe I selected ~ Quinoa Tabbouleh.  I stayed pretty true to the recipe, carefully measuring ingredients and following directions closely.

Quinoa Tabbouleh from The Picnic Cookbook


1 1/4 cups quinoa
3 tablespoons lemon juice
2 tablespoons water
sea salt and black pepper to taste
1/2 cup extra virgin olive oil
1/3 cup coarsely chopped fresh mint leaves
2 3/4 ounces young flat parsley leaves, coarsely chopped
1 2/3 cups cherry tomatoes, halves (I used cherry)
6 scallions, thinly sliced

Directions  (I adapted the directions slightly)

1.  Toast quinoa in a dry saucepan over medium heat until it lightly browns and begins to pop.

2.  Cover quinoa with boiling water and salt.  Lower the heat and simmer quinoa until tender, 15-20 minutes.  Drain and cool.

3.  Whisk together or shake in a jar lemon juice, water, salt, black pepper and olive oil.  Taste and season again, to taste.

4.  Combine the dressing with quinoa, tomatoes, herbs, and scallions.  Stir gently.  If you are making the salad ahead of time, add the dressing right before serving.  

This was quite easy to put together.  I have never toasted quinoa before cooking it and it really does bring out the flavor – try it the next time you cook quinoa.  I had salad leftovers today for lunch and it kept up pretty well – the herbs still tasted fresh and the quinoa had a nice bite to it. 
There are some things I would change when making the salad in the future.  More lemon juice, add garlic, use cilantro instead of mint, and add a diced cucumber.  

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