Quinoa + mung bean tabbouleh

quinoa + mung bean tabbouleh


This time of year I desperately look for any and every way to take advantage of our abundant garden, namely the tomatoes who are currently on a serious ripening rampage. It’s painful to watch an unused tomato go rotten on the counter, when in just a few months I’ll be dying to have one so juicy and fresh. Gazpacho, tomato sauce, salsa, more gazpacho, BLT’s, tomato-basil-mozzarella salads for lunch and dinner daily…… Not that I get tired of it, I just wish the tomato good-ness could be spread more evenly throughout the year!

While brainstorming other lunch-worthy uses for tomatoes, I thought of tabbouleh, and then I thought of the tabbouleh I had at a recent potluck (well, in June… Is it really August already?!) This light and refreshing herbal salad swapped out the traditional bulgur wheat for quinoa plus a good dose of mung beans, all together making one protein-packed, fiber-full, and vitamin-rich hearty salad.

Tabbouleh is easy because there’s no right and wrong ratios of herbs to grains or veggies, so it’s really just up to your taste. This recipe’s a keeper in my book, especially when it comes to putting all these summer garden veggies to use.

garden tomatoes!

parsley, mint, quinoa, mung beans.

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making mint tea

My sister Jamie used to bring us home a bag of mint tea from the café she worked at in Burlington. All it consists of is dried peppermint leaves, but when brewed in a big pot of boiling water, chilled and served over ice, it was the most refreshing drink you could imagine. Like jumping in an ice cold lake. A blast of minty ice water to the face. A drink to your health, for sure.

Mom planted (spear)mint near the garden several years back and it has completely taken over, covering and scenting a large corner of the yard. The last bag of dried leaves we had from Jamie was getting low, and while wandering about the garden in my bare feet during one of my long, lazy days of summer, I saw the overwhelming patch of mint and thought, why don’t we make our own tea? How silly of us to not have done this before, huh?

So we did. I clipped several bunches of stems, researched ‘how to dry herbs’ and got to it. It’s really very simple; all that’s needed is patience.

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