I like my Son love Depeche Mode he reminded me of this song once again.
What are you listening to?
From my son regarding his Movember participation in Seoul
yields approximately 2 quarts of tabouli
1 cup (pre-cooking measurement) white quinoa, cooked and cooled completely
1 large tomato, or several small ones, coarsely chopped
1 smallish cucumber (I used a pickling cucumber and it was plenty), peeled, quartered and chopped
2 Tbsp finely chopped fresh mint
2 Tbsp finely chopped chives
4 Tbsp coarsely chopped flat-leaf (Italian) parsley
8 oz feta cheese
juice of one lemon
salt and freshly-ground black pepper, to taste
Combine quinoa, tomatoes, cucumber, mint, chives, parsley, and feta in a medium bowl. At this point, I taste to see if I need to adjust the herb ratio; I like the mint to play a supporting role, not dominate the dish, and sometimes I need extra chives or parsley as a counterweight to a particularly strong bunch of mint. Add the feta, crumbling it with your fingers into irregular chunks. Sprinkle the juice of half of a lemon over the salad, stir, and taste. I love lemon, so always add more lemon juice than I expect to (up to an entire lemon's worth), but you may not like astringency as much as I do, so go with your own tastes here. Season with salt and pepper. If possible, allow the salad to sit, refrigerated, for at least three hours before serving, to allow the flavors to really mix and deepen. Quinoa tabouli keeps, covered and refrigerated, for up to three days.
Recipe as seen on Pinterest
From this blog.