Springtime Tabouli

May 4, 2016

I love spring.

The world is in the process of turning itself inside out. Everything is green and thick and light, all at the same time. Our front lawn is filled with dandelions and other wild flowers and plants. Even if we cut the lawn, the wildness re-emerges just a day or 2 later. The rapid growth and vibrant resilience of spring is incredible.

I start to crave the light, green wildness of spring after the heaviness of winter. I crave it in my body and my bones. I also crave it in my stomach.

After a winter of squash, potatoes, and root veggies, my body wants to eat foods that are lighter and greener. Foods that might even taste a little wild. Or, if you’re not into wild foraging your own greens (truth time, I’m not quite there yet), the tastes you and I are craving in spring might be more astringent. Maybe even a little bitter. I want flavors that wake up my tastebuds. I want foods that remind my body to embrace the lightness of spring.

This tabouli does just that. It’s a twist on the well known middle eastern version of tabouli, adapted from a recipe I found in the Kind Diet cookbook many years ago. I love this dish. It’s perfect for a springtime dinner. Often I’ll cook up some kale to go with it (basic saute, coconut oil and salt), but it’s just as wonderful on its own.

Best part, if you do the veggie chopping in advance, this meal can be on the table in 15 minutes. Can’t beat that!


(serves 4)

1 cup quinoa

2 cups water

2 small cucumbers, halved and sliced thinly into half moons

15 cherry tomatoes, quartered

1 bunch of small radishes (about 5 or 6), halved and sliced thinly into half moons

10 strawberries, quartered

coconut oil

salt, pepper to taste

parsley and mint, chopped (combined, about 1 cup, tightly packed prior to chopping)

2 Tbs lemon

2 tbs Olive oil

1 Tbs champagne vinegar, if you have it. Apple cider vinegar will work in a pinch.


Cook quinoa in water. Should take about 10-15 minutes until the quinoa is fluffy. Set aside to cool.

Combine the quinoa, strawberries, tomatoes, radishes, cucumbers, and herbs in a large bowl. Mix thoroughly so all veggies are well distributed throughout the quinoa.

Mix together the oil, lemon juice, and vinegar in a small bowl. Add to the quinoa mix plus salt/pepper to taste.


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