Everyone’s talking about perfect recipes for spring, and this one from The Sprouted Kitchen: Bowl + Spoon is up there with the best of them. This recipe swaps out tomatoes which are used in traditional tabbouleh for strawberries and it is divine! This has become my go-to dish of the season for picnics and gatherings. Our local farmer’s market has Gaviota strawberries that are incredibly sweet. Freshly chopped mint and parsley play off of them beautifully. Dressed in a combination of olive oil, lemon juice and red wine vinegar, this is a simple recipe but does involve some chopping. A food processor could do the work, but I really enjoy the process. I hope you enjoy this dish as much as we do!
- 3/4 cup bulgar wheat (I use quinoa, you could also use cous cous)
- 1 garlic clove, finely minced
- 3 green onions, thinly sliced (green and white sections)
- 1 pint strawberries, diced
- 1 English or 2 Persian cucumbers, diced
- 1/3 cup finely chopped fresh mint leaves
- 1/2 cup finely chopped flat-leaf parsley
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- zest and juice from 1 lemon
- 3/4 teaspoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- crumbled feta, if desired
- Rinse and cook the quinoa. Add the garlic and fluff it with a fork. Set aside to cool to room temperature.
- In a large bowl, add the chopped green onions, strawberries, cucumber, mint, parsley, olive oil, vinegar, lemon zest and juice, salt and pepper.
- Add the cooled quinoa and gently mix all ingredients to combine.
- If you like, sprinkle with crumbled feta before serving.