As soon as spring arrives (regardless of whether or not there are leaves on the trees or snow is still on the ground) my body starts to crave fresh vegetables. I love all vegetables, and am constantly looking for ways to eat them.
I wrote earlier this year about trying to make salads a main meal every day, and how I do that, but these big salads aren’t the only way to get a good dose of veggies into my diet (and my family’s diet) every day!
For Easter I made the most delicious quinoa salad. It had lots of fresh chopped veggies, lots of parsley, and a super simple dressing. It was amazing, and I plan to make it often.
However, my kids are not a huge fan of the quinoa with the vegetables. They like the quinoa and the vegetables, but separately.
Yesterday I decided to make the vegetable portion of the quinoa salad. My kids and I devoured it as a morning snack – odd I know.
Chopped Vegetable Salad
2-3 tomatoes, seeded and chopped
1 large red pepper, seeded and chopped
1 large english cucumber, chopped
1/4 red onion, finely chopped
1 bunch fresh parsley, roughly chopped (curly or flat, whichever you prefer)
juice of 1 lemon
drizzle of extra virgin olive oil
sea salt to taste
Chop all veggies and parsley, put in a large glass bowl. Sprinkle with sea salt and mix together. Put juice of lemon and drizzle of evoo on top of salad and mix again. Enjoy!
*To make this with the quinoa cook 1 1/2 cups rinsed and drained quinoa with 2 2/3 cups water. Let cool to room temperature. Mix with veggies. Make dressing as juice of 2 lemons and 1/4-1/3 cup of evoo. Pour dressing over top and mix altogether.
I love the addition of all the parsley to this dish. Parsley is incredibly fresh tasting, and is so good for you. Parsley is a great source of vitamin K and vitamin C, and it also is a good source of folic acid.
Is your body craving fresh veggies these days? Are you starting to plan your garden?
Kathy Shea Mormino says
April 20, 2015 at 9:56 pmWe have a long way to go in the Northeast before we see fresh tomatoes in our gardens, But when we do I'll be making your recipe for sure.
Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!
Cheers,
Kathy Shea Mormino
The Chicken Chick
http://www.The-Chicken-Chick.com
Anne Campbell says
April 17, 2015 at 1:21 pmI've planted half of my garden, and I cannot wait to start getting some good fresh veggies from it. I'll definitely be trying this recipe–it looks delicious!
Heather says
April 17, 2015 at 1:55 pmAhhh! Planting! I can't even contain my excitement for when I can get back to my garden. I still have about 6 weeks before I can put much of anything out besides peas and greens 🙂
Lori G. Hill says
April 17, 2015 at 1:17 pmThis sounds so good. I can't wait to try it!!
Heather says
April 17, 2015 at 1:53 pmIt is so yummy! You won't be sorry!
Tracey ~ Clover says
April 17, 2015 at 12:44 pmOne of my favorite salads. My parsley never died out over the winter so I have been able to enjoy it year round from the herb bed.
Have a great weekend
Heather says
April 17, 2015 at 1:53 pmTracey I am so jealous of your year round gardening! My garden plot just decided to show itself this past week after many many weeks of snow cover 🙂 But, I am looking forward to the rhubarb I can see peeking up through the ground!
Jessica @ Barefoot by the Sea says
April 17, 2015 at 12:35 pmMy body is completely craving veggies so this is right on time! I love fresh parsley, this reminds me of tabouli without the bulgar – yummy! Thanks for sharing! Must make!!!!
Heather says
April 17, 2015 at 5:00 pmYes! Similar to tabouli – actually that is what inspired this recipe. I love tabouli, but my kids aren't a fan of the bulgur. It is so good!