So I’ve been MIA again, but this time, at least I have an excuse! I spent a lovely 11 days last week up in Massachusetts. I got lots of wedding planning done, had a wonderful bridal shower thrown for me, and got to celebrate the marriage of 2 of our best friends. So many weddings this year! But more on that later.

When I returned home after 11 days, my garden was a crazy overgrown jungle. Specifically, my mint had gotten out of control. It needed to be used. But how? A few things came to mind: mojitos, tzatziki, tabbouli. Oooh, tabbouli sounded good!

I haven’t cooked quinoa in a while, and since I was unsure if I would be able to easily find bulgur around here (the grain normally used in tabbouli), I thought it would be a good sub.

Quinoa Tabbouli

(adapted from Bon Appetit)

• 1 cup dry quinoa
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Salt & freshly ground black pepper, to taste
• 1 large cucumber, diced
• 1 pint cherry tomatoes, quartered
• 2/3 cup chopped fresh parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

Bring quinoa and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let cool completely.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Once quinoa is cooled, transfer to a large bowl and add cucumber, tomatoes, herbs, and scallions to the bowl.

Pour the dressing over top and toss to coat. (If you’re not crazy about raw garlic, pour the dressing through a strainer… garlic flavor in the dressing with the strong chunks!) Season with salt & pepper.

Serve chilled.

The tabbouli was bright, fresh and herby, but I barely made a dent in my mint. In fact, I’m slightly concerned that it’s growing through my fence and invading my neighbor’s yard as well. I guess that means this weekend’s menu will have to include mojitos and mint juleps!