Tabbouleh-ish with roasted vegetables

We got to try for cheap this week. It's a service where you choose a menu and they mail to you all the ingredients so you can assemble the meal yourself. They sent 4 meals for $20 - usually it's around $50 for 4 meals. 

The first meal we tried was pretty blah. Poached haddock with vermicelli stir fry. 

Tonight's meal was a winner, though. And it was the one Mr Leaven was prepared to hate, as he disclosed (after cleaning his plate) that he hates tabbouleh. Well, this was a very Americanized tabbouleh, basically just quinoa with cucumber, parsley, tomato, and lemon juice, and it was excellent. The roasted vegetable accompaniment was also delicious. We will make this again - though next time I'll just pick up the veggies at the grocery store all by myself. 

Quinoa tabbouleh with spring vegetables
Adapted from

Serves 2

1/2 bunch scallions, trimmed and  cut into 1/2 inch pieces
1/2 bunch asparagus, trimmed and cut into 1/2 inch pieces
1/2 pint cremini mushrooms, quartered
1/2 pint grape tomatoes, halved
1/2 English cucumber, diced
1/4 bunch parsley, leaves roughly chopped
1 lemon
2/3 cup quinoa
1 Tbsp tahini paste
3 Tbsp olive oil, divided
1 Tbsp balsamic vinegar
Salt and pepper

Preheat oven to 425F. Toss the scallions, asparagus, mushrooms, and 1/2 the tomatoes with 1 Tbsp olive oil, 1 Tbsp balsamic vinegar, and salt and pepper. Spread on a cookie sheet and roast for 12 minutes. 

Combine quinoa, 1 cup water, and a pinch of salt in a medium pot over high heat until boiling. Reduce heat to a simmer for 10 minutes, or until quinoa is tender. Remove from heat. 

In a small bowl whisk together tahini, 1 Tbsp olive oil, and 2 Tbsp warm water. Add salt and pepper to taste. 

In a large bowl combine quinoa, tomatoes, cucumber, and parsley. Squeeze over juice of 1 lemon and add 1 Tbsp of olive oil. Stir to combine and add salt and pepper to taste. 

Divide the tabbouleh onto 2 plates. Top with roasted vegetables and drizzle tahini over both. 


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