In the north it's strawberry season! I am excited to share one of my favorite strawberry recipes this month:
Fresh Strawberry Tabbouleh
The cucumber and mint give it a coolness. The strawberry lends a sweet, tart fragrant flavor. These are intermingled with lemon and the saltiness of feta cheese. Delicious!
Ingredients to serve 2 (double for 4)
1/2 c. quinoa
2 green onions, finely slice both white and green parts
1 cup medium strawberries--quartered--not too small so you taste the berry
1/2 English cucumber, 1/4 inch cubed
1/4 c. finely chopped mint leaves
1/3 c. finely chopped flat-leaf parsley
Option: Substitute basil for parsley
1/4 c. raw walnut pieces
Zest and juice of 1 med. organic lemon
2 tsp. balsamic vinegar
a drop of honey--about 1/2 tsp
2 T. Extra Virgin Olive Oil
1/4 t sea salt
1/4-1/2 t. freshly ground black pepper
1/3 c. crumbled feta cheese (opt)
- Prepare quinoa according to the directions on the package. Fluff with a fork and either set it aside or put it in a metal mixing bowl to cool quickly.
- After the quinoa is cool, add the cucumber, strawberries, onions, mint, parsley and walnuts. Mix together gently.
- In a small bowl add the lemon juice and zest, balsamic vinegar, drop of honey, sea salt and black pepper. Whisk in the olive oil. Adjust seasonings to taste.
- Gently stir the dressing into the quinoa combination. Fold in feta cheese. Chill until ready to serve.
- The tabbouleh should keep covered in the refrigerator for 3 days, but it is best when it is fresh.
Strawberries are easy to freeze, too. Just wash them, remove the stems and place dry berries on a tray in the freezer until frozen. Store them in freezer bags for up to a year.
Have a Berry Good Week!
Lots of Love,