When the weather starts getting hot in central
Texas, I know that I like to adjust my diet and incorporate things that are nutrient-rich
and good for me, but also aren’t really heavy. I like a lighter meal. Today we’re going to make a wonderful gluten-free
tabouleh. It’s a variation on the traditional tabouleh,
which generally incorporates bulgur wheat. We have substituted that today with quinoa. This is a great recipe, that it’s light and
filling, interesting and flavorful, but it won’t bog you down when it’s 100 degrees outside. We also need to think about our plants in
the garden. When it’s extremely hot we need to kind of
dial back how we’re feeding them. Just like I wouldn’t sit on the lawn at four
o’clock in the afternoon and eat a tomahawk ribeye, a baked potato, and swash it down
with a Guinness, we don’t wanna push our plants with big, heavy synthetic fertilizers when
it’s really hot. Let’s give them a light snack. Do a little bit of seaweed, possibly some
organic fertilizer with a lower analysis. We can also do things like earthworm castings
and make sure they have good compost. During the hotter months, irrigation of course
is very important. Always remember to irrigate low, irrigate
slow, and irrigate deeply. Low, meaning you don’t want sprinklers spraying
all over the leaves. It just goes into the air and evaporates anyway. Water low, slow, and deeply. So light snacks and light water to get our
plants through this stressful time. To our tabouleh today. We’ll start with using some precooked and
chilled quinoa. This is a great gluten-free option for the
tabouleh, which also has some wonderful substance and protein. Next we’re going to add a little bit of chopped
onion, a little bit of chopped parsley. I kind of like my parsley coarse, but you
can certainly do yours more finely if you wish. The next thing I’m going to add is a wonderful
selection of herbs. I like to use dill, Mexican marigold, one
of my favorites in central Texas because it performs so well throughout the summer. I also am going to add a little bit of orange
mint. The dill that I’m using, I’m using both the
leaves and the flowers. When the flowers are tender you can use the
flowers in a recipe as well. So I’m gonna add those herbs. If you think that you would like a little
oregano or maybe no mint, you can certainly vary your recipe. I’m all about breaking rules, and I hope you
are too. The next thing I’m going to add is some diced
tomatoes. You can use tomatoes directly from your garden. This time you should have them coming out
of your ears. I like to wait until the very last to add
my tomatoes when I’m mixing my vegetables, because the next step is to add our salt. You’re going to want to salt to taste, but
if you put the salt directly on the tomatoes, rather than mixing them in, that salt helps
waken up the flavor of tomatoes and it’s much more effective in that way. The next ingredient you’re going to use is
lemon juice. Again, this is to taste. I like mine pretty lemony, you may not like
yours as much. Do what you feel you want to do in your tabouleh. Simply mix the ingredients together. Now it looks like our quinoa is blended with
the rest of the ingredients and our tabouleh looks fantastic. You can also add a little olive oil at this
time, if you choose, or you can omit it all together. We’re going to go ahead and put this on the
plate and you’ll see how beautiful this salad is. I like to serve this with a little bit of
hummus, a little bit of Greek yogurt, or possibly a wonderful lean protein, like grilled salmon
or chicken. This has been Molly, your rebel horticulturist,
reminding you to know the horticultural rules so you know which ones to break.