This salad is my standby for the dog days of summer.  Not only does it require minimal cooking, but it’s a great way to use up leftover veggies from the garden, too.  I used sweet peppers and zucchini, but you can just as easily use tomatoes and cucumbers – or any combination of vegetables, so long as they are well paired.  Just make sure the herbs you use compliment your veggies, too.

Quinoa Garden Tabbouleh

yields about 7 cups

2 cups uncooked quinoa

1 cup diced red onion

1 teaspoon allspice

1 cup diced zucchini

1 cup diced red & orange bell pepper

2 cups loosely packed basil, torn

1/4 cup fresh lemon juice (approximately 2 medium lemons)

1/4 cup olive oil

salt & pepper, to taste

Special note #1: There are two ways to cook quinoa; in a 2:1 ratio of quinoa:water (like long grain white rice), or in a really large pot of water (like pasta).  I prefer to cook it like pasta, which is the way described in this recipe.  If you prefer cooking it the other way, that would also work.

Special note #2:  It is very important to rinse quinoa before cooking it, otherwise it will taste quite bitter!  This is due to saphonins that coat the quinoa seeds.  Even after the seeds are polished and packaged, residual saphonin dust often remains.

In a large bowl, combine red onion and allspice; set aside.  Bring a large pot of salted water (6-8 cups) to a boil; add quinoa and cook, stirring frequently, until quinoa is al dente (start checking after 10 minutes and watch for the halos to appear).  When quinoa is done cooking, drain and set aside to cool.

Prepare and add the remaining ingredients in the order listed, then mix together.  When the quinoa has cooled to room temperature, fold into the other ingredients.  This salad can be served at room temperature, but also tastes great straight out of the fridge.