Do you think of herbs as a decoration? Like a small piece of parsley on a plate? Or as a flavoring? A teaspoon or two added for taste? This recipe changed my outlook about herbs - it uses herbs as a main part of the salad. And after the first time I made it, I doubled the parsley. The recipe comes from the book The Gluten-Free Vegan by Susan O'Brien. It's good, too.
Mock Tabbouleh Salad
6 kalamata olives, chopped
3 small green onions, chopped
1 small red bell pepper, seeded and chopped
2 large tomatoes, chopped
3 tablespoons chopped fresh mint
1/4 cup chopped fresh parsley
1 cup quinoa, cooked and cooled
juice of 1 lemon
3 tablespoons olive oil
1/4 teaspoon salt
fresh ground pepper
Place the olives, vegetables, and herbs in a large salad bowl. Add the cooled quinoa, lemon juice, and oil. Toss together. Season with salt and pepper, and chill before serving.
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