Summer Tabbouleh Salad for Picnics (gf v)

This salad epitomizes a perfect Summer salad to me-- fresh and bursting with flavor. Don't be scared away by the list of ingredients, you'll have most of them on hand and if you don't, it's a great reason to visit your local market! Try to buy organic where you can and enjoy. It tastes great fresh and holds up well for the next day as well. Enjoy! 

Summer Quinoa Tabbouleh Salad for Picnics (makes enough for 4):

1/2 red onion, minced

2 lemons, juiced

1/2 tsp sea salt

1 red capsicum, finely chopped

1-2 ripe Summer tomatoes, chopped

1 small bunch of asparagus, quickly sauteed for few minutes in olive oil and salt

1 cucumber, chopped fine

1/3 cup olive oil

2 cups quinoa, cooked

1/2 cup pistachios or toasted pumpkin seeds or sunflower seeds

1/2 fresh pomegranate seeds

1 big bunch of parsley, minced (preferably flat leaf)

1 small handful of fresh mint, minced

*Topping ideas-- Fresh feta cheese or chopped avocado for vegan friendly option and edible flowers to beautify :)

1. Place chopped red onion in a large bowl and cover with fresh juice from lemons and sea salt. Give them a good stir as this will slightly pickle the onions and take their strong onion-ness away. 
2. Build the salad on top of this, adding the capsicum, tomatoes, asparagus and cucumber.
3. Drizzle olive oil over and add quinoa, pistachios, pomegranate, parsley and mint. 
4. Give the salad a good stir and refrigerate if not eating straight away.