Spring Salad on a Theme of Tabouleh
16 March 2009 by Jean Johnson
Who says tabbouleh must always be made with Bulgar wheat and the requisite parsley and mint. Surely not a creative cook who understands grain salads. Ditto for Spring Salad on a Theme of Radishes and Jicama from Cooking Beyond Measure. No need to start with spaghetti squash if there’s a pot of quinoa all cooked up and just waiting to be chosen in the fridge.
That’s what I did at two cooking demonstrations hosted by the Multnomah County Library recently. Paired quinoa with all manner of fresh spring vegetables plus a few surprises. The dish earned rave reviews at each event, and everyday cooks in attendance said they were inspired to try Spring Salad at home. I hope you are as well. It’s easy. It’s delicious. It’s very polite to our bodies and the planet.
Spring Salad on a Theme of Tabouleh
Recipe Note
Grate radishes and peeled jicama into some fluffed spaghetti squash and chopped spring onions. Dress with olive oil and red wine vinegar. To please the tepid and the intrepid, garnish with parsley, chile flakes, soynuts, and Parmesan.
