Quinoa Tabbouleh with Pomegranate and Pistachios (gluten free, vegan)

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People ask me all the time where I get inspiration for my recipes, and of course, that ends up requiring a bit of a lengthy reply. Cookbooks and food blogs of course inspire me, as do my own taste buds and whatever happens to be in the fridge when I decide to cook, but more often than not it’s a simple trip to the farmer’s market or grocery store. I sometimes ignore what’s in season to feed a craving, but it’s always much more rewarding to work in tandem with what nature has to offer. It forces you to get those creative juices flowing and perhaps cook with unfamiliar ingredients – I made a lasagna with celeriac noodles the other day and… mind blown! Plus, seasonal produce tastes WAY better and lets you feel good (and just a little smug) about doing your part to support local farmers.

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