• Gail Silverman

Quinoa Tabouli Rocks My World!


This is a fresh take on a mediterranean staple. Quinoa Tabouli is another one of my favorites dishes. Its easy to make and packed with vegetables, healing herbs and spices and whole grain quinoa. If you are not familiar with quinoa, its high protein gluten free grain that tastes delicious and some say its one of the world's healthiest foods. Click here to learn more.

Quinoa Tabouli is an ideal party or potluck dish because it makes a good portion in one shot, but its also a great light meal or perfect side dish.

While I was cooking I was jammin' to some awesome indie rock post punk tunes including one of my fave new bands "Bear Hands", also discovered Born who I really liked as well. Rock on Here! :)

Blood & Treasure - Bear Hands

Seeing Stars - Borns

West Coast - Coconut Records

You Don't Get Me High Anymore - Phantogram

Island in the Sun - WeezerWest

Why Don't You Get a Job - Offspring

Jumper - Third Eye Blind

Teenagers - My Chemical Romance

The Bug - Bear Hands

10,000 Emerald Pools - Born

Mountain at My Gates - Foals

Other Side - Red Hot Chili Peppers

INGREDIENTS:

1 cup quinoa, rinsed well

1/2 teaspoon sea salt

2 tablespoon fresh lemon juice

1 garlic clove, minced (I use extra because I love me some garlic!)

1/2 cup extra-virgin olive oil

Freshly ground black pepper

1 large cucumber diced

1 pint cherry or grape tomatoes, halved

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint (note: I reverse this ratio and do more mint since I am not a big lover of parsley!)

PREPARATION:

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium

saucepan over high heat. Reduce heat to medium-low, cover, and simmer until

quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for

5 minutes. Fluff with a fork. (Or follow directions on the package, most packaged quinoa is a 2 to 1 ratio of quinoa and water and cooks very quickly in about 15 minutes, look for the little tails to come out)

While quinoa is cooking chop your cucumbers, tomatoes, parsley and mint and put in a large mixing bowl.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive

oil. Season dressing to taste with salt and pepper.

If you need to cool the quinoa quickly stick the pot in the freezer for a few minutes or spread out quinoa on a large rimmed baking sheet; let cool. You can also make the quinoa ahead of time even the night before and store in fridge.

Add quinoa to the bowl with the chopped vegetables and herbs.

Add the dressing and mix to coat everything! If you feel it needs more flavor you can always add a bit more lemon salt and pepper.

And thats it simple, healthy and delicious!!

Makes approx. 6 servings

#quinoa #tabouli #healthyeats #healthyrecipes #vegan #healthyfoodchoices #gigsngrub #gailsilvermanakag #eatwell #musicandfood

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