Thursday, September 13, 2012

Quinoa Tabouli

quinoa tabouli

Some of my favorite recipes don't require any measuring. This is the kind of dish you can match to your taste preference. Love tomatoes? Use a bunch. Hate garlic? I don't understand you, but ease up on it.

Whenever I get a day off, I like to make a big batch of something I can refrigerate in smaller containers and eat throughout the week. This salad makes great leftovers. Put a big scoop over a bed of arugula, or serve with pita chips.

  • tomatoes
  • red onion (I used it sparingly, since it can overpower a dish.)
  • cucumber
  • fresh mint 
  • fresh parsley
  • garlic (I used raw fresh garlic for the health benefit, but chopped jar garlic can work, too.)
  • lemon juice
  • olive oil
  • salt
  • pepper
  • quinoa (I used tri-color. Any kind will work!)
Cook the quinoa according the the package. Drain off any excess water, and let cool. Chop all solid ingredients and combine. I drained the excess liquid off the chopped tomatoes. Slowly add just enough olive oil and lemon juice to your liking, then salt and pepper

Optional: add a dash of apple cider vinegar to a portion. If you like that better, add it to the whole batch. 

Quinoa is full of protein (it's actually a complete protein) but if this doesn't feel hearty enough to be a meal for you, a can of chickpeas (drained and rinsed) adds even more fiber and protein.

quinoa tabouli

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...