My general food philosophy is as follows:
- Everything tastes better with balsamic vinegar
- More salt is never really a bad life choice
- Avoid going to the grocery store at all costs; creative substations are your best friends
- If you can add more vegetables into a pot or dish, do it
This last tenant, in particular, leads me to bastarde a lot of cultural dishes. Take this taboule. Traditionally, tomatoes are the sole representatives of the vegetable constituency in this dich, which is a little upsetting given that tomatoes aren’t even vegetables. They’re fruits.
But I digress. I managed to find a recipe that called for peppers as well as tomatoes. But that just wasn’t enough for me. Nope, I added green onions and cucumbers because I can’t leave well enough alone. If there had been any carrots in the fridge, I would have grated a few into the mix (see #3).
The result was fresh and crunchy, lemony and bright. Springtime in your mouth. Given that there may be more vegetable than grain in this “grain salad,” I couldn’t bring myself to call it a proper taboule. But, whatever. Next time: with carrots!
Lemony Quinoa-Millet Salad
Adapted from Vegetarian: 100 Everyday Recipes
- 1/2 cup quinoa, cooked
- 1/2 cup millet, cooked
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 4 green onions, diced
- 1 green bell pepper, seeded and diced
- 1/2 cup cherry tomatoes
- 1/2 cucumber, chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh mint, chopped
- 16 black olives
- salt and pepper to taste
Mix millet and quinoa together in a large bowl. Add copped vegetables, herbs, and olives, and combine. In a separate bowl, whisk olive oil, lemon juice, salt, and pepper together. Pour the dressing over the grains and vegetables. Toss to combine and serve.