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Quinoa TabboulehHave you ever found yourself with an abundance of an herb, and you don’t quite know what to do with all of it? Have you ever decided to plant something, thinking you would probably kill it, when all of a sudden you have too much of one thing?Quinoa TabboulehI feel like this has happened to a lot of home gardeners with mint. You imagine you are going to have some mojitos, maybe throw it in some tea, and that’ll be it. However…many times you are left with so much mint you just don’t know how you will EVER use it all.

This Tabbouleh salad is a great solution to your mint problem. Here we use 3 cups (!!!) mint to make a refreshing and healthy summer salad. Of course, if you don’t quite have that much mint in your garden you can easily use only 1-2 cups and you are still going to have a GREAT tabbouleh. The quinoa and cabbage really mix things up too.Quinoa Tabbouleh

Recipe
Quinoa Tabbouleh
Adapted from Bon Appétit
serves 8 

Ingredients

  • 1 cup quinoa
  • 1/4 – 1/2 medium head green cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 2 cups)
  • 1/4 – 1/2 medium head purple cabbage, cut into 1”-thick wedges, then very thinly sliced crosswise (about 2 cups)*
  • 1 small sweet onion (such as Vidalia), finely chopped
  • 4 cups assorted small tomatoes, halved, quartered if large (we used red and yellow cherry tomatoes)
  • 3 cups coarsely chopped fresh mint
  • ¾ cup olive oil
  • ¼ cup fresh lemon juice
  • ½ tsp. crushed red pepper flakes
  • Kosher salt, to taste

*NOTE: you can use only green or only purple cabbage – just make sure you have about 4 cups chopped cabbage total.

Directions

  • Place rinsed, dried quinoa in a pot and add 2 cups water. Bring quinoa to a boil, then let simmer, covered, on the stove until quinoa has absorbed most of the water. Fluff quinoa with a fork and remove from heat.
  • Toss quinoa, cabbage, onion, tomatoes, mint, oil, lemon juice, and red pepper flakes in a large bowl to combine; season with salt.
  • DO AHEAD: Tabbouleh can be made 4 hours ahead. You can toss with oil and lemon juice just before serving, but I like adding it right away and letting the flavors develop. This salad is great the next day, straight out of the fridge!
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