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 turn 21 my age once so…..sometimes, you’ve just got to overindulge.

life is short


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

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!


(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!


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


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?


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

Junior Mint Brownies

You know you’ve been struck by a major craving when you think about a food all day long. Well, that happened to me today. I’m not sure I remember what triggered it but all of a sudden, I was thinking about one of the best events on the planet – the day the Junior Mint met the brownie. O.M.G. A decadent chocolate brownie made richer and minty with the addition of my personal favorite movie theater candy. I knew I was done for as soon as I realized I actually had all the ingredients at home – well, except for the Junior Mints but, hello, I live near a store! So, I got home (after a quick trip through a convenience store!), whipped up a batch because it really doesn’t take that long, put it in the oven and proceeded to make dinner. 20 minutes later, junior mint brownies and I wasn’t even done with dinner! I’m not going to lie – patience has never been my strong suit. Especially not when confronted with warm, ooey-gooey, minty, chocolaty brownies. You know you want one so what are you waiting for?

Junior Mint Brownies
– recipe adapted from Cooking Light

Cooking Spray
1/4 cup butter
32 (about 3 oz) Junior Mints
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
2/3 cup sugar
1/3 cup unsweetened cocoa
1 large egg
1 large egg white

1. Preheat oven to 350 degrees

2. Coat bottom of an 8-inch square baking pan with cooking spray.

3. Combine butter and mints in a 2-cup glass measure; microwave on HIGH for 30 seconds or until soft. Stir until smooth, and set aside.

4. Lightly spoon flour into dry measuring cup, and level with a knife. Combine flour, soda, and salt in a bowl. Combine sugar, cocoa, egg, and egg white in a large bowl; beat at medium speed of a mixer until well-blended. Add mint mixture; beat well. Add flour mixture; beat at low speed just until blended. Pour batter into prepared pan. Bake for 20 minutes or until a wooden pick inserted in center comes out clean; cool completely on a wire rack.

Yield: 16 brownies (serving size: 1 brownie)

Note: Two large (1.5-oz) mints or 6 miniature chocolate-covered peppermint patties may be substituted.

Calories 121 (29% from fat); Fat 3.9g (sat 1.1g, mono 1.4g, poly 1g); Protein 2.1g; Carbohydrate 19.5g; Fiber 0.2g; Cholesterol 14mg; Iron 0.7mg; Sodium 81mg; Calcium 7mg