No.153
Recipe Card

Herb Salad with Quinoa & Mint

Springtime in winter – a salad that savors the luxury of aromatic herbs, a little emerald jewel from the Bijouxs kitchen.

The minute the hands of the clock pass midnight on New Year’s Eve I am more than ready to start the New Year, thinking fresh, bright and looking to Spring. I know there still are some chilly days ahead, but a little taste of Spring using winter’s available herbs may be just the trick to tide me over until the warm days finally emerge.

Everyday herbs and produce combine to create this fresh, bright salad with its roots in classic tabbouleh, altered slightly to weather the winter cold. Three kinds of parsley (flat leaf, curly leaf and Chinese parsley-aka cilantro) form the basis this super-green salad along with red bell pepper standing in for the now gone-missing ripe tomatoes.

Cooks’s Notes:

Substitute couscous for the quinoa.
If fresh dill is not available, simply omit.
Do not use the food processor to chop the herbs, it may bruise the herbs causing them brown and possibly take on a bitter note.
Serve with hummus and romaine leaves or warm pitas, or add 1 can drained and rinsed chick peas, tossing with extra dressing for a main course salad.

Thinking fresh, bright and looking to Spring – Herb Salad with Quinoa & Mint from Bijouxs.  Also, a warm welcome to Bijouxs new 2103 readers!

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As always, enjoy. B
Recipe Card
  1. sippitysup writes

    Happy New Year to you too. GREG

    • Bijouxs writes

      Hi Greg! Love cookbook #1 – looking forward to #2!

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