(Thanks, wikipedia, for all those factoids)
So getting on with this recipe: Quinoa Tabbouleh makes for a colorful, light, nutritious, and simple summer meal. I adapted the recipe below from The Kitchn.
1 cup dry quinoa
1 red onion
1 pint cherry tomatoes
2 cloves garlic
1 bunch flat-leaved parsley (about 3 cups, but I'm never very precise)
8 ounces feta
2 ears fresh corn
1/4 cup good extra-virgin olive oil
Juice from 1 lemon (+extra to taste)
salt and pepper to taste
When cooking à l'Emmanuelle, assembly details don't matter so much. So my instructions for this recipe? Cook the quinoa, the rest of the ingredients are raw (yes, even the corn, try it). Cut everything up, add a mixture of lemon juice and olive oil, and toss. Salt and pepper to taste.
You can explore with different ingredients. Try adding mint or basil, cucumber, maybe even some fresh fruit? I added corn to this recipe and thought it added a delightful sweetness to it.
With the entire salad assembled and tossed, the longer you let it sit, the more the flavors evolve and fuse together. I love making a large batch then eating it for lunch all week.