i think it’s finally safe to say that summer’s come. it’s been deliciously warm the past few days & my body has officially switched from craving warm, hearty, heavier meals to craving cold, zesty, lighter ones. tonight’s dinner fit the bill perfectly: tabbouleh, a traditional middle eastern parsley-based salad that i grew up eating, was given a modern, healthful update in this month’s bon appetite. their take on my beloved salad takes its status from measly side dish to impressive main course by adding a good amount of protein-rich quinoa for some staying power. the dish is super easy to prepare–i did it in the small pocket of time i had today between a friend’s grad party & a great yoga class at perennial yoga in fitchburg. you can find the recipe here. it’s a great recipe that i’ll definitely be keeping on my radar, but i’d just point out that the quinoa definitely requires more water to be cooked (i added water throughout the cooking process). i’ll also play around with less oil next time–although i wouldn’t say it was too oily at all. it just seemed like a lot of oil to me. let me know how you like it!