{"id":22521,"date":"2018-05-24T08:14:21","date_gmt":"2018-05-24T15:14:21","guid":{"rendered":"http:\/\/www.feastingathome.com\/?p=22521"},"modified":"2023-03-24T16:06:43","modified_gmt":"2023-03-24T23:06:43","slug":"tabbouleh-salad-with-quinoa","status":"publish","type":"post","link":"https:\/\/www.feastingathome.com\/tabbouleh-salad-with-quinoa\/","title":{"rendered":"Quinoa Asparagus Salad (aka Spring Tabouli)"},"content":{"rendered":"

A simple recipe for Quinoa Asparagus Salad<\/strong> (aka Spring Tabouli) tossed with English peas, fresh dill, parsley, and\u00a0toasted almonds\u00a0in a lemony dressing topped with optional avocado, goat or feta cheese. A healthy, flavorful salad that can be made ahead- perfect for\u00a0special\u00a0gatherings or midweek lunches! GF & \u00a0Vegan adaptable!\u00a0<\/i><\/p>\n

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And into the forest I go, to lose my mind and find my soul. ~John Muir<\/em><\/p>\n

Here’s a simple spring-inspired\u00a0salad to celebrate the coming of spring. It’s designed to be flexible- in that you can use almost any seasonal veggie you have – even it’s just as simple as greens and radishes! The dressing is simple- olive oil and lemon, like you would dress tabouli. So in my mind, this has come to be Spring Tabouli.<\/p>\n

Here I’ve taken liberties and used quinoa instead of bulgar wheat, spring asparagus, fresh English peas (or edamame), sliced almonds,\u00a0dill, parsley, scallions, crumbled goat cheese and beautiful little sunflower sprouts. Simple and tasty!<\/p>\n

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What you’ll need<\/h2>\n