Quinoa Tabbouleh Salad

Local Sensational Summer Salads     Summer is here and there’s a bounty of local fresh vegetables, fruits and so much more at your grocery stores, farmers’ markets and on-farm markets. It’s the perfect time to sit back, relax and enjoy the salad days of summer, featuring seasonal recipes your family will love.    Quinoa Tabbouleh Salad is perfect on its own or as a side dish. This tasty version of tabbouleh salad uses nutty quinoa, edamame, local herbs and vegetables. It’s a great make-ahead salad, perfect for summer barbecues and picnics.    Start grilling and get ready to enjoy our colourful and delicious Steak and Brie Herbed Salad. A perfect summer meal packed with fresh, bold flavours and contrasting textures.    Charcuterie Salad scores high on presentation, ease of preparation and superb taste. This recipe combines charcuterie board flavours in an amazing salad that will appeal to everyone. Ontario vegetables, fruits and cheese make this a meal you won’t forget.    Enjoy this yummy Warm Bistro Salad with Grilled Veal Chops. One simple, yet delicious mixture is used to flavour this entire meal but thanks to the various cooking methods, each part has its own unique flavour. Yum!    After dinner the adults can enjoy a bowl of Fruit Salad in Honey Rosé. You can change-up the Ontario fruits as they come into season and prepare this sophisticated yet delicious fruit salad all summer long. The granola can be made ahead and ready to be sprinkled over the fruit and whipped cream. Perfect for brunch or a light dessert.    Make the most of summer farm-fresh Ontario ingredients. Enjoy! During the upcoming weeks, the Town Crier will feature the recipes for the above mentioned dishes – we hope you enjoy them!   Quinoa Tabbouleh Salad Preparation Time: 20 minutesCooking Time: 20 minutesCooling Time: 25 minutesServes 4 to 6 3/4 cup (175 mL) quinoa, rinsed1-1/2 cups (375 mL) frozen Ontario Edamame3 tbsp (45 mL) each fresh lemon juice and olive oil1-1/2 tsp (7 mL) ground sumac1/2 tsp (2 mL) salt2 cloves Ontario Garlic, pressed2 cups (500 mL) seeded, diced Ontario Tomatoes (about 3)1 cup (250 mL) minced fresh Ontario Parsley Leaves1/2 cup (125 mL) thinly sliced Ontario Green Onions1/3 cup (75 mL) chopped fresh Ontario Mint Leaves     In medium saucepan, over high heat, bring quinoa and 1-1/2 cups (375 mL) water to boil. Reduce heat to medium-low, cover and simmer for 12 minutes. Stir in edamame, cover and cook for 3 minutes or until water is absorbed. Remove from heat; let stand 5 minutes. Spread out on baking sheet; cool to room temperature, about 20 minutes.     In large bowl, stir together lemon juice, oil, sumac, salt and garlic. Add cooled quinoa mixture, tomatoes,parsley, onions and mint; toss to combine.     Tip: For extra flavour add crumbled Ontario feta cheese and for a spicy kick, stir in crushed red pepper flakes, to taste. Nutritional Information:1 Serving (When recipe serves 6):PROTEIN: 7 gramsFAT: 10 gramsCARBOHYDRATE: 22 gramsCALORIES: 198FIBRE: 3 gramsSODIUM: 230 mg – Printed with permission from Foodland Ontario