One of my favorite ways to use up a giant bunch of parsley. I usually make this with quinoa, but it can also be made with grated cauliflower for a low-carb option, and it’s hard to beat the traditional bulgar wheat if you have it available! As you move into summer, tomato (I recommend using halved grape tomatoes when available), cucumber, or red pepper are refreshing additions. Toasted sesame seeds deepen the flavor wonderfully, especially if you are using cauliflower, and chopped onion or chives are always welcome (unless you have an allium sensitivity, like me). A little crumbled feta complements the dish as well.
UPDATE (9/20/17): I’ve been making this lately with just quinoa or millet, olive oil, lemon juice, salt, lots of minced parsley and mint, raw sesame seeds, tomato and cucumber, and enjoying it. Can skip the lemon juice in a pinch. Sun dried tomatoes work well when fresh aren’t in season.
1 1/2 cups quinoa, cooked in 2 1/2 cups water (or finely grated cauliflower florets)
One large bunch parsley (curly-leaf is best) and/or mint, finely minced
A few tablespoons olive oil
Juice of 1-2 lemons
Salt and pepper, to taste
A few generous shakes, maybe 1/4 teaspoon, of cumin and coriander, or to taste (optional)
1/8 to 1/4 cup sesame seeds, or to taste (optional)
Chopped onion or chives (optional)
1 ounce crumbled feta (optional)
Tomato, cucumber, or sweet peppers (optional)
Stir together the quinoa or cauliflower with oil and lemon juice, herbs and seasonings, along with sesame seeds, onions, or chives if desired and adjust to taste. Serve at room temperature or chill in the refrigerator. Just before serving, slice and mix in any fresh vegetables and enjoy!