Quinoa Tabouli Salad

Fresh herbs add such a bright, delicious flavor to any salad. This quinoa tabouli is loaded up with parsley and dill and lots of amazing spring veggies to create a perfect side dish or main meal!

Quinoa Tabouli Salad

• 1 cup quinoa (dry)

• Pinch salt

• 1 bunch asparagus, chopped into 1 inch pieces 

• 2 cups shelled fresh English peas (or shelled edamame)

• ½ cup fresh dill ( 2 x .5 ounces packages) chopped 

• ½ cup Italian parsley, more to taste lightly chopped 

• 1/4 cup sliced or slivered almonds, toasted

• 1 avocado, sliced 
  

Dressing:

• 1/3 cup olive oil

• zest from 1 lemon

• 1/3 cup fresh lemon juice  ( 1–2 lemons)

• 1/2–1 teaspoon kosher salt

• pepper to taste

Rinse the quinoa and place it in a pot with 1 1/2 cups of water and pinch of salt. Bring to a boil, cover, lower heat, and allow it to simmer on low heat for 12-15 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 (or edamame) 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 parsley, dill and almonds and give a toss. 

In a small bowl or mason jar, mix together the oil, lemon zest and lemon juice, salt and pepper. Drizzle half the dressing over the salad and toss. Taste, add more dressing as needed.  Top with sliced avocado.