A Midsummer Day's Salad

Did you appreciate my take on Shakespeare? No? Everyone's a critic!

Anyway, this salad is a delightful, refreshing recipe that is perfect for any hot summer day, but especially when the sun shines the strongest at Midsummer.

This is my take on tabbouleh - a Middle Eastern salad with bulgur wheat and lots of parsley. I have updated it a bit by using quinoa because it's delicious, easy to digest, full of protein, and just really, really good for you.

Another change I've made is with the tomatoes. Please, use tomatoes if you like them, but I do not care for raw "maters". My substitute? Watermelon! It was incredibly delicious, and the flavors worked together beautifully. Seriously, this is something you shouldn't knock until you've tried it. You'll be pleasantly surprised, I think.

Midsummer Tabbouleh

1 cup quinoa, uncooked

1 cup finely minced parsley - use a food processor
1/2 cup finely minced mint
1 cup finely sliced green onions
1 large hothouse cucumber, sliced into half moons
1 cup watermelon, cut into small chunks (I used seedless because I'm lazy)

1/4 cup each fresh squeezed lemon juice and extra virgin olive oil
salt and pepper to taste

To prepare:

 Cook the quinoa according to package directions.  While quinoa cooks, prepare dressing by whisking together lemon juice, olive oil, salt and pepper.  When quinoa is done, allow to cool for about 10 minutes before tossing with 1/2 the dressing. Chill for approximately 1 hour. Combine the rest of the ingredients with the quinoa and the rest of the dressing. Toss gently to combine. Place back in the refrigerator to chill completely and allow flavors to meld.