Herbs are wonderful things. They aren’t too difficult to grow in the smallest of pots in the smallest of gardens, they can be used as a garnish, a tea, a drink, in the bath, in a vase as a table decoration or a major component of a dish. I am left in awe by the vibrant colours, the amazing aromas and the believed healing properties of herbs. They can pick up a bland dish, and make anything you make look like its come out of a cook book. I use herbs all the time in my cooking. Some ways you could try incorporating them are;

• Parsley chopped and added at the end of a soup
• Mint leaves in a salad, gin and tonic or in a tea cup with hot water poured over the top
• Rosemary with potatoes
• Chives in scrambled eggs
• Basil to make pesto for a pasta, dip or sauce over vegies or chicken
• Coriander in a stir fry or curry

One of my favourite things to do with mint and parsley is a quinoa tabouli. This tabouli can be eaten with corn chips or lettuce cups, or as a side to meats or vegetables. Quinoa benefits from being dressed after its cooked and cooled as it holds the flavour well. It’s a salad that’s good to eat and good for you.

I hope you’re loving easy food

QUINOA TABOULI
1/2 cup quinoa

3 cups chopped parsley (I prefer curly parsley for this as it maintains its structure better)

1/2 cup chopped mint

1 diced Lebanese cucumber

2 diced tomatoes

1 diced small onion

2 lemons juiced

Salt to taste

Extra Virgin olive oil

Cook the quinoa as per packet instructions. If you’re uncertain then keep watch and remove it from the heat once the kernels begin to unravel. I used tricolour quinoa, as that’s what I had in the pantry, but white is good also. Once cooked rinse the quinoa under cold water and place it in a bowl. Add to this the lemon juice, salt to taste and a good gulg of olive oil (roughly 2Tablespoons).

The parsley and mint need to be chopped finely. I do this in my thermomix for 3 sec/speed 5. You could just as easily do this in a food processor or the good old fashioned way with a chopping knife. The cucumber, tomatoes and onion get chopped finely with a knife.

Add the parsley, mint, tomato, cucumber and onion to the quinoa and mix until the quinoa is well incorporated. Taste the salad at this stage. Add more lemon juice or olive oil to your liking.

Place in a airtight container and then in the fridge until you want to use it.