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.

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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

Five on Friday – randomness

Oh. Em. Gee. It’s FINALLY Friday!

This week has been ridiculously long. Painfully long. That’s probably because last week was a 3 day week with the 4th of July falling on a Friday. A 3-day weekend that’s Friday, Saturday, and Sunday rather than Saturday, Sunday, and Monday is just odd.

Speaking of odd, I have some random things to share with you in this week’s edition of “Five on Friday.”

ONE

So, Eliza doesn’t like to be brushed. In fact, she really doesn’t like to be held. Sometimes, like maybe 2 or 3 times a year, she’ll sit on your lap but only when she decided that’s what she wants to do. She also likes to be outside. Not outside, outside but outside in our screened in porch. Where it’s hot. And humid. And OUTSIDE.

She has a fur coat.

She doesn’t like to be brushed.

She’s not big on grooming herself. Yes, she’s lazy.

Because of that, her fur gets really matted. Like BAD. HUGE. AWFUL clumps of fur.

And then she gets a hair cut.

 

She’s happy. Trust me.

TWO

These Vega bars.

Oh my goodness. So good!

I was lucky enough to get a hold of a few dozen at FitBloggin’ and I’m in heaven.

I eat them as I go from work to CrossFit and we even took them on our hike last weekend. So what if they got a little melty and smooshed on our fingers? Chocolate + peanut butter + melty = licking the wrapper. 🙂

THREE

W. T. F.

Have I ever mentioned that my new CrossFit box is attached/next door to a dry cleaners? We share the restroom and I see some odd things when I’m going back that way.

FOUR

I found these at Harris Teeter. You must find them. They are UH-MAY-ZING.

 

They come individually wrapped so you could even throw one in your lunchbox if you chose to. We’ve grilled them and served them with grilled veggies, tortilla chips, and guacamole. My sailor put his in a bun. (you know, no matter how many different ways I tried to say that, it all just sounds really, really inappropriate.)

 

FIVE

Random spray painted words on the street.

 

I don’t know. I got nothin’.

Talk to me: What sort of random things have you seen/heard this week? Have you ever given a cat a hair cut? Do you think all manholes are filled with dirt?  (Ha! More inappropriateness. I crack myself up.)

 

Random Tuesday Ramblings

Hello, hello!

It’s fence day at my house!! Whoop!!

I’ll be honest. When they scheduled it for today, I was a wee bit afraid it was going to turn out to be an April Fool’s prank.  PHEW! 🙂

I CAN.NOT.WAIT. to let my dogs out into the yard OFF LEASH and not have to worry about whether or not they will take themselves for a walk.

So, while I’m being honest, I think you should know that I just ate 5 Milk Duds. I even ate one of them BEFORE my lunch.

I know, I know. So bad.

Hey, at least it was only 5! This way, I’m guaranteed to not lose a tooth.

Okay, so anyway, this is me hemming and hawing my way into a complete blog post.

Believe it or not, I don’t always have that much stuff to say.

I know, shocker, right?

Stop laughing.

I’m trying to be serious here.

I’m really a quiet and kind of shy person!

Fine.

Look at what I did earlier!

Isn’t that cool?!

I used an app on my phone called paper picture.

Yes, it is a slow day at the office. And the sun is shining. And I want to be outside.

So, I made a loaf of each of these breads this past weekend.

Vegan Banana Blueberry Bread

Apple Cinnamon Bread

So. Stinkin. Good.

You should try them. Furreals.

Talk to me: Are you having a random day today too? I blame winter.

– jennifer