Tasty Tuesday – Quinoa Tabbouleh

Hello, hello!

Happy Tuesday!

Have you recovered from the long weekend?

Oh my, I could use another day off just to recupe!

Three day weekends AND birthdays have the tendency to be a bit much, as far as my tummy is concerned. But, you only turnΒ 21 my age once so…..sometimes, you’ve just got to overindulge.

life is short

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As much fun as I had, I’m really glad to get back to my regular eating habits. πŸ™‚

I’m so stoked about this salad I made during my Sunday food prep!

And, I’m stoked that’s it’s Tasty Tuesday and I get to share it with you!

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(Make sure you head over to visit Lena – she’s got an amazing sweet potato-squash soup recipe today! Can you believe Fall is just around the corner?!)

Tabbouleh is a Middle Eastern dish usually made with tomatoes, parsley or mint, onion, and seasoned with olive oil and fresh lemon juice.

I’ve made couscous tabbouleh before and have had tabbouleh made with bulgur. This time, I found a recipe that uses quinoa!

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For those not in the know, quinoa (pronounced keen-wah) is basically a superfood that’s jam-packed with protein.

It is also gluten-free and high in calcium and fiber, which makes it perfect for vegetarians and vegans, those who are lactose intolerant, and those who have a gluten sensitivity.

Plus, it’s delicious and works well with so many different flavors! #winning

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I found the recipe in an old Cooking Light magazine (October 1999, to be precise) and knew I had to have it.

Garden fresh tomatoes, cucumbers, sweet raisins, fresh lemon juice……can’t you hear it calling your name?

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Quinoa Tabbouleh
serves 5 (1 cup servings)
adapted from Cooking Light magazine

1 3/4 cups water (or as dictated by package directions)
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh parsley or mint or a combination, if you prefer
1/4 cup raisins
1/4 cup chopped seedless cucumber (you can use seeded, I prefer the seedless)
1/4 cup fresh squeezed lemon juice (about 1 decent sized lemon)
2 tablespoons(ish) chopped red onion
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1. Cook quinoa according to package directions. Remove from heat; fluff with a fork. Let cool slightly.

2. Stir in tomato and remaining ingredients. Cover, let stand 1 hour (this allows the flavors to really come together). Serve chilled or at room temperature.

3. Fork, nom, dance!

Talk to me: Do you love Middle Eastern food? What’s your favorite quinoa recipe?

– jennifer

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