Spring Tabouli 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.
Optional garnishes- crumbled goat cheese or feta, sliced avocado, sunflower sprouts or pea shoots, flower petals- chive blossoms are nice.
Rinse the quinoa and place it in a pot with the water and pinch salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 15 minutes. Turn off heat, and let sit covered for 5 -10 minutes, then uncover, fluff with a fork and let it cool.
While the quinoa is cooking, blanch the peas and asparagus in salted boiling water for just a few minutes, until bright and tender. Rinse under cold water.
Place the cooled quinoa and blanched veggies in a bowl. Add the scallions, dill and almonds and give a toss. Add the oil, lemon zest and juice and salt and stir again.
Taste, adjust salt and lemon, adding more if you like.
Serve with any garnishes you like.
If making this ahead – be sure to taste this right before serving and adjust salt and lemon once more -because quinoa has a tendency to soak up all the flavor! Wait until serving to add any cheese, sprouts or avocado, so salad looks beautiful and fresh.
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