Those of you with gardens in Harvard might be thinking, “Now what am I going to do with all this parsley?” Here is a great end-of-summer salad recipe. Traditional tabbouleh uses bulgur or couscous. Quinoa is an ancient grain that is now widely available, and has the advantage of being gluten free and more protein rich, so this salad in itself is a complete and healthy meal or a great side dish.

1 cup cooked quinoa
2-3 bunches parsley
1–2 bunch fresh mint
1 bunch green onions
2 cloves garlic
2-3 tomatoes, as you like
Juice of 3 lemons
1/2 cup extra virgin olive oil
Salt and fresh ground pepper to taste

Cook the quinoa per package directions and cool. Chop the parsley, mint, garlic and onions. Cut up the tomatoes and add this all together. Blend the rest of the ingredients and add, along with the quinoa. Let sit for a couple of hours, and enjoy!