Spring Tabbouleh Salad with Quinoa and Asparagus – with your choice of spring veggies, infused with fresh dill, parsley, lemon, sliced almonds and crumbly goat or feta (optional). A healthy, flavorful side dish that can be made ahead- perfect for barbecues, potlucks and outdoor gatherings.
And into the forest I go, to lose my mind and find my soul. ~John Muir
Here’s a simple spring salad to pair with all the grilling that might be happening this weekend. It’s designed to be flexible- in that, you can use most any seasonal veggies you have right now even it’s just as simple as greens and radishes- the salad will still taste great. Here I’ve used asparagus, fresh peas, sliced almonds, quinoa, dill, parsley, scallions, crumbled goat chèvre (optional) and beautiful little sunflower sprouts. Beautifully simple.
We spent a night camping this week up in Hope, Idaho, on Lake Pend Oreille. Brian just looked at the weather, and said, let’s go, and so we did. The campground next to the lake was practically empty. We set up camp and walked down to the shore and watched the water become as clear and still as glass, while the sun slowly dipped behind the snow-dusted mountains. And just like every other sunset, I’ve ever watched, this one was the most beautiful thing I’d ever seen. We made a simple dinner, Veggies and Tofu, which, when the camp host came by and asked, what was for dinner, he couldn’t begin to fathom – what? no meat? We got a good chuckle.
We made a fire and listened to its beautiful crackle and watched the trees overhead sway in the night sky, cradling the glowing half moon. I could feel the world turning.
No cell service, no netflix, nothing to dilute or distract from the brilliant presence of nature. In the morning we kayaked the calm quiet water, exploring its rocky shores, until complete exhaustion, then packed up and came home. 24 hour camping. It’s a new thing we’ve been doing lately. A little sabbatical for the mind.
My hope is that this holiday weekend brings you a little bit of this…
Have a glorious holiday weekend.
Spring Tabbouleh Salad with Quinoa and Asparagus
Spring Tabbouleh Salad with Quinoa and Asparagus – with your choice of spring veggies, infused with fresh dill, lemon, sliced almonds and crumbly goat or feta (optional). A healthy, flavorful side dish that can be made ahead- perfect for barbecues, potlucks and outdoor gatherings. #tabbouleh #quinoatabbouleh #tabouli #tabouliquinoa #quinoa #asparagus #springrecipes
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4-6
- Category: Salads, Vegetarian
- Method: stove top
- Cuisine: Northwest
If making this ahead – be sure to taste this right before serving and adjust salt and lemon – also wait until serving to add any cheese, sprouts or avocado, so salad looks beautiful and fresh.
Keywords: tabbouleh, tabbouleh quinoa, tabouli, tabouli recipe, quinoa tabouli