Rhubarb-Oregano Quinoa Tabbouleh

During my Rhubarb Romance Round-Up, one of the bloggers - Farmersgirl Kitchen - posted a recipe for Raw Rhubarb and Rosemary Tabbouleh. It was one of the only savory recipes submitted. And since I had some leftover red quinoa, I was inspired to make a version of my own...

Tabbouleh is traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion and garlic, and seasoned with olive oil, lemon juice and salt. So, I supposed it'd be more accurate to call this a Tabbouleh-inspired salad...only 50% of the usual ingredients remain. But this was a refreshing, delicious side dish for us that incorporated my beloved ruby red, stalks.

1/2 C chopped leeks

1/2 C cherry tomatoes, halved or quartered

1/2 C chopped cucumbers

1/2 C chopped raw rhubarb

2 C red quinoa (feel free to use whatever leftover grains you have)

2 T fresh oregano leaves

2 T fresh parsley, roughly chopped

1 T fresh mint, roughly chopped

1/4 C olive oil

freshly squeezed lemon juice

freshly ground sea salt

freshly ground black pepper

Place all of ingredients in a bowl. Toss to coat. Season with salt and pepper, to taste. Serve chilled. I served mine in a radicchio leaf with some more fresh oregano for garnish. What a delicious dish! Thanks, Farmersgirl Kitchen, for the inspiration.