This hearty grain salad, made with quinoa instead of the more traditional bulgur, provides a great way to use up a bunch of parsley. Play with the recipe, adding diced cucumber, diced celery, chopped scallions, chopped olives. And experiment with black, red, or tri-color quinoa.
2 cups cooked quinoa (yield from about 2/3 cup uncooked quinoa)
Juice of 1 lemon
1-2 garlic cloves, minced
1 tablespoons extra-virgin olive oil (optional)
1 can rinsed, drained canned chickpeas or other canned beans (optional)
1 cup fresh chopped parsley
¼ cup chopped mint
¼ cup chopped basil
1 cup diced tomatoes
Salt and freshly ground pepper to taste
An Oldways recipe.
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