{"id":835,"date":"2013-07-09T22:30:49","date_gmt":"2013-07-10T05:30:49","guid":{"rendered":"http:\/\/landguppy.com\/blog\/?p=835"},"modified":"2013-07-09T22:30:49","modified_gmt":"2013-07-10T05:30:49","slug":"cooking-with-mia-summer-salad-edition","status":"publish","type":"post","link":"http:\/\/landguppy.com\/blog\/cooking-with-mia-summer-salad-edition\/","title":{"rendered":"Cooking with Mia: Summer salad edition"},"content":{"rendered":"<p><a href=\"http:\/\/landguppy.com\/blog\/wp-content\/uploads\/2013\/07\/Quinoa-Tabouli.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-836\" alt=\"Quinoa-Tabouli\" src=\"http:\/\/landguppy.com\/blog\/wp-content\/uploads\/2013\/07\/Quinoa-Tabouli-300x168.jpg\" width=\"300\" height=\"168\" srcset=\"http:\/\/landguppy.com\/blog\/wp-content\/uploads\/2013\/07\/Quinoa-Tabouli-300x168.jpg 300w, http:\/\/landguppy.com\/blog\/wp-content\/uploads\/2013\/07\/Quinoa-Tabouli.jpg 730w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>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&#8217;s possible that in a couple months, I&#8217;ll have tomatoes and quinoa (I&#8217;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&#8217;s easy, healthy, and tasty &#8212; especially the second day.<\/p>\n<p>There are a whole lot of ways to skin the tabbouleh cat. I&#8217;ve made it with bulgar wheat, parsley and no mint. I&#8217;ve made it with quinoa and no parsley. I&#8217;ve added cukes and tomatoes and also just tomatoes. The recipe I used for this batch was based on one from <a href=\"http:\/\/www.amazon.com\/The-Vegetarian-Kitchen-Table-Cookbook\/dp\/0778802930\/ref=sr_sp-atf_title_1_1?ie=UTF8&amp;qid=1373432357&amp;sr=8-1&amp;keywords=vegetarian+kitchen+table+cookbook\">The Vegetarian Kitchen Table Cookbook<\/a>, by Igor Brotto and Olivier Guiriec. It has 275 recipes, pretty pictures, easy to follow directions.<\/p>\n<p>This recipe calls for 1 1\/2 cups quinoa &#8212; 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 &#8212; you&#8217;ll know what I mean when you see it. It takes 10-15 minutes. Leave it covered off the heat.<\/p>\n<p>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.<\/p>\n<p>Toss all the chopped goodies with the quinoa in a big bowl. A really. Big. Bowl.<\/p>\n<p>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&#8217;s best served at room temperature.<\/p>\n<p>It makes a lot. Trust me. And feel free to halve the recipe.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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&#8217;s possible that in a couple months, I&#8217;ll have tomatoes and quinoa (I&#8217;m growing quinoa!!!) and can make a batch of this from all my own ingredients. But&#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"footnotes":""},"categories":[407,595],"tags":[801,645,644],"class_list":["post-835","post","type-post","status-publish","format-standard","hentry","category-cooking-with-mia","category-mia","tag-cooking-with-mia","tag-quinoa","tag-tabbouleh"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cooking with Mia: Summer salad edition - Landguppy Productions<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"http:\/\/landguppy.com\/blog\/cooking-with-mia-summer-salad-edition\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cooking with Mia: Summer salad edition - Landguppy Productions\" \/>\n<meta property=\"og:description\" content=\"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&#8217;s possible that in a couple months, I&#8217;ll have tomatoes and quinoa (I&#8217;m growing quinoa!!!) and can make a batch of this from all my own ingredients. 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Also, a ton of mint. What do you do with too much parsley and mint? You make tabbouleh. It&#8217;s possible that in a couple months, I&#8217;ll have tomatoes and quinoa (I&#8217;m growing quinoa!!!) and can make a batch of this from all my own ingredients. 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