John's mom always makes Syrian food for special occasions and an important staple to that meal is tabbouleh. Typically, it's made with bulgur, which is a whole grain. However, John's dad, sister and John don't tolerate wheat well and she started making it with quinoa. Quinoa is delicious. I love it. It's a complete protein, gluten free, and beyond good for you. It's also really easy to make. Essentially, you make it the same way as rice. It goes with a lot of different things, but we've been adding sauteed vegetables with some olive oil and it's so yummy. I looked up a recipe online for quinoa tabbouleh and made that recently for dinner. It was super, super easy. Here are my ingredients:
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| carrots, parsley, cucumbers, tomatoes, sea salt, green onions, lemon juice, olive oil, and quinoa. |
I just boiled 2 cups of water, added a cup of dry quinoa and brought it to a boil. I reduced it to a simmer, then covered it and took it off the heat for 15 minutes. Fluffed it with a fork, and set it aside to cool.
Then I got out my Magic Bullet and separately chopped up the carrots, parsley, cucumbers, tomatoes, and green onions.
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| Veggies! |
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| Veggies + cooked quinoa |
I took all of the vegetables and threw them in a bowl with 1/2 teaspoon of sea salt, 1/4 cup of olive oil, 1/4 cup lemon juice, and some fresh ground pepper just for the fun of it. I made it about an hour before dinner so I just put it in the fridge.
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| MMMmm..... |
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| Quinoa tabbouleh, chicken breasts stuffed with goat cheese and artichoke hearts, and a spinach salad! |
It was definitely easy and really, really good for you. We will be making that on the regular.
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