Mint and parsley are growing in my garden in copious amounts, which is just what you need for tabouleh. It's traditionally made with bulghur (cracked wheat) but is also good with quinoa. This is a great option for those avoiding wheat gluten and also makes this an almost totally Saskatchewan salad.
Quinoa is a seed high in protein, iron, magnesium, B vitamins and fibre. Originally grown by the Incas in the Andes of South America, it grows quite well in Saskatchewan, too.
Don't worry about exact amounts. This salad is what you make it!
1 1/2 cups cooked quinoa
1 tbsp finely chopped red onion
(spring green onions are good, too)
1 cup chopped parsley
1 cup chopped mint
2 large chopped tomatoes
Juice of one lemon, two if you like it tart
A few glugs of camelina oil
(olive oil is traditional but camelina is local)
Salt to your liking
Mix it all. Make ahead to give the flavours time to mix and mingle.
Sources: my own mint and parsley. Farmers' market tomatoes. NorQuin quinoa. Three Farmers camelina oil.