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| Quinoa Tabbouleh Salad with Parsley and Mint |
Even though I grew up with a mom who would nibble the garnish of parsley from her plate when we ate in restaurants, I was well into adulthood before I developed a real appreciation of this grassy-flavored herb. Now I can't get enough of it, and grow both curly parsley and flat leaf parsley in my garden. Some cooks adore the flat-leaf Italian parsley and ignore the curly type, but I like both, and actually prefer curly parsley in some salads where it adds an interesting texture.
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