Red Quinoa tabbouleh

Every morning, I go directly outside to check the garden. The bumblebees are peacefully pollinating the plants, birds are singing, and if we had trees, they would sway in the breeze. I see baby cucumbers starting to grow. It feels like the Sound of Music. {don't stop reading even though you want to}



Fast forward to the evening of the same day. Those sweet babies? They have become monsters and multiplied!* And, the vines are taking over the backyard! And, I need to cut fifteen monsters RIGHT NOW! And, I'm not even sure if I like the taste of cucumbers. And, I really felt like I was saving the bee population like in the Bee Movie. Did you see that movie? It's fab and I especially like the mosquito.

Alas. A recipe with cucumbers to switch things up. Because I've got alot of 'em.








Red Quinoa Tabbouleh
1 cup red quinoa
1 1/4 cup water
Juice of 1 lemon
1 tsp chopped chives
1 tsp diced shallot
1/4 cup olive oil
1 tsp parsley
1 tsp tarragon
1 tsp chives (yes, another)
1 tsp mint
1 cup cucumbers, diced
1 cup grape tomatos, diced
1 cup cannelini beans, drained and rinsed
salt & pepper

Place quinoa and water in pan add salt and pepper. Boil and then lower heat. Cook until water has evaporated. Meanwhile, blend lemon, 1 tsp chives, shallot, olive oil. When quinoa is cooked. Mix dressing and quinoa in large bowl while still warm.

Chop herbs, cucumbers, tomatoes. When quinoa is room temperature, add all ingredients together. Chill and serve.

*Obviously, they didn't multiply. I just didn't see all of them. Or something.