We’ve been living off tabbouleh all summer, using quinoa instead of barley after I got an incredible deal in May. :) Cucumbers, tomatoes, quinoa, lemon juice, olive oil and salt - I work in the garden during the morning, and the cold acid/salt combination is incredibly refreshing when I get lunch.
And then I found fancy sausages for 75 percent off at Aldi’s and made almost four gallons of lentil soup with them. One seasonal extreme to the other. :)
tabbouleh...another favorite...
My husband wasn’t crazy about Tabbouleh when I made it from bulgur; but made from quinoa, I barely get a share of it ;-)