Recipe for Summer Pleasure
Let your oven gather dust as you round up fresh, local produce and other seasonal ingredients to mix up some deliciousness and enjoy the sensational tastes of summer. This recipe and photo from Foodland Ontario, foodlandontario.ca, will inspire you to get creative.
Fresh, light and perfect on its own or as a side dish, this version of tabbouleh salad uses quinoa, edamame, local herbs and vegetables. It’s a make-ahead salad, ideal for summer gatherings and occasions.
Preparation Time:Â 20 minutes
Cooking Time:Â 20 minutes
Cooling Time:Â 25 minutes
Serves 4 to 6
3/4 cup (175 mL) quinoa, rinsed
1-1/2 cups (375 mL) frozen Ontario edamame
3 tbsp (45 mL) each fresh lemon juice and olive oil
1-1/2 tsp (7 mL) ground sumac
1/2 tsp (2 mL) salt
2 cloves Ontario garlic, pressed
2 cups (500 mL) seeded, diced Ontario tomatoes (about 3)
1 cup (250 mL) minced fresh Ontario parsley leaves
1/2 cup (125 mL) thinly sliced Ontario green onions
1/3 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 grams
FAT: 10 grams
CARBOHYDRATE: 22 grams
CALORIES: 198
FIBRE: 3 grams
SODIUM: 230 mg
