Use herbs and greens from your garden, paired with high-protein grains, in this fresh twist on the traditional salad. Add chives, parsley, oregano, mint, basil, or whatever herbs you have on hand. A handful of toasted pistachios adds crunch and little bursts of color, or bump up the protein with cooked garbanzo beans. If you're not fond of raw chard or kale, lightly saute them in olive oil with a bit of garlic. Find these and hundreds more recipes in The Healthy Gourmet: Inspired Eats!
Red Quinoa Tabbouleh Salad
1 cup red quinoa (or substitute regular quinoa)
1 medium lemon
1/4 cup extra-virgin olive oil
1/2 cup mixed minced herbs (basil, oregano, mint, cilantro, parsley, chives or other soft herbs)
1 small bunch scallions, thinly sliced (white and pale green parts)
Pinch cayenne pepper
2 small tomatoes, diced or chopped small
8 large leaves of chard, kale or other greens
4 ounces crumbled feta (optional)
1. Rinse quinoa in several changes of water and drain through a fine mesh strainer. Bring 1 1/2 cups of salted water to a boil in a medium saucepan. Add quinoa, reduce heat, cover and cook for 12 to 15 minutes, until just softened (be careful not to overcook). Remove from heat and let cool.
2. While quinoa is cooking, grate 1 teaspoon of lemon zest into a medium bowl. Halve lemon and squeeze juice from one half into the bowl; reserve remaining lemon half. Whisk in olive oil until blended well. Whisk in herbs, scallions and cayenne pepper.
3. Add cooked and cooled quinoa to bowl, and stir to mix well. Gently fold in tomatoes. Remove stems and tough center ribs from greens. Stack leaves and very thinly slice crosswise into shreds. Add to bowl and toss to mix. Season to taste with salt and pepper, and add some or all of the juice from the remaining lemon half, if desired. Refrigerate for 1 hour to allow flavors to blend.
4. To serve, divide tabbouleh between serving plates. Sprinkle with feta cheese, if desired, and serve immediately.