Red Quinoa Lemony Tabouli

Yesterday was the perfect day for a picnic in the park, so I whisked away my dear friend Ashley, and we had a gorgeous lunch: (which happened to be gluten-free and vegan)

My contribution was this quinoa tabouli, made from red quinoa and flavoured with tons of lemon.  Oh yes, refreshing, filling, but still light — perfect for a hot summer, and portable for a park picnic!

Ashley made the world’s best carrot slaw with a peanut dressing, oh my.  And gorgeous cold rolls filled with shredded carrots and beets, and they were so lovely and fresh.

I highly recommend quinoa in the park with a friend.  You can’t help but feel good!

And then there were goats.  You’ll have to pop by Ash’s blog to find out more…

Red Quinoa Lemony Tabouli
Adapted from a recipe from Meghan Telpner, Serves 4 as a main course

• 2 c. cooked quinoa
• 1 c. quartered cherry or grape tomatoes
• 1/2 red onion, diced
• 1 bunch of parsley, finely chopped
• the juice and zest of 2 lemons
• 2 Tbsp. olive oil
• 1 Tbsp. tamari

Combine all ingredients, and mix well.  Yes, it really is the juice and zest of 2 lemons.  Trust me, it’s lovely.

Pop in the fridge to chill and for the flavours to come together.  Just before serving, remove from fridge and fluff with a fork.  Serve cold or at room temperature.