I have a buttload of parsley in my garden. Also, a ton of mint. What do you do with too much parsley and mint? You make tabbouleh. It’s possible that in a couple months, I’ll have tomatoes and quinoa (I’m growing quinoa!!!) and can make a batch of this from all my own ingredients. But for now, I had to make due with quinoa and tomatoes I bought. It’s easy, healthy, and tasty — especially the second day.

There are a whole lot of ways to skin the tabbouleh cat. I’ve made it with bulgar wheat, parsley and no mint. I’ve made it with quinoa and no parsley. I’ve added cukes and tomatoes and also just tomatoes. The recipe I used for this batch was based on one from The Vegetarian Kitchen Table Cookbook, by Igor Brotto and Olivier Guiriec. It has 275 recipes, pretty pictures, easy to follow directions.

This recipe calls for 1 1/2 cups quinoa — use red, white, or a mix. Bring it to a boil in a cup and a half of water and simmer until the seeds are popped — you’ll know what I mean when you see it. It takes 10-15 minutes. Leave it covered off the heat.

Chop a big tomato, a halfcup packed mint leaves, and a couple cups packed parsley leaves. If you like onion or shallot, add about half a cup to three quarters of a cup, finely diced. I like to add a half a chopped seedless (English) cucumber. To me, tabbouleh needs cucumber.

Toss all the chopped goodies with the quinoa in a big bowl. A really. Big. Bowl.

The recipe in the book calls for 7 tbsp of fresh squeezed lemon juice. I say start at half a cup. That extra spoonful is necessary. Mix it with some salt and pepper and a quarter cup of olive oil and pour over the tabbouleh. Mix it well, and ideally, refrigerate over night. It’s best served at room temperature.

It makes a lot. Trust me. And feel free to halve the recipe.