Yes, I'm back and no, I'm not dead. Life just gets in the way sometimes. I'm starting off April on a clean and healthful note, so here is a great, quick and tasty recipe for a dish that could function as a side salad, or as a main course for four. It's vegan/vegetarian friendly, gluten-free, has no refined sugars, and is chock full of healthy vegetables. Since quinoa is a seed and not a true grain, you could have this if you are following a low carb diet; just eat it in moderation. I used organic quinoa, but I can't claim this dish fully organic since all of the produce was most definitely not organic. Consider serving this with grilled meats this summer. If you just want to make up a big batch of it and eat it throughout the course of the week, more power to you. It's got healthful protein in it, and more than your daily requirement of fruits and vegetables.
Quinoa Tabbouleh
2 cups water
1 cup quinoa
1 pinch of kosher salt
¼ cup extra virgin olive oil
½ tsp. sea or kosher salt
¼ cup freshly squeezed lemon juice
3 plum tomatoes, seeded and diced
1 hothouse cucumber, diced
2 small bunches of scallions, diced (more or less, to taste)
2 carrots, peeled and grated
1 cup fresh Italian flat leaf parsley, chopped (more or less, to taste)
In a medium saucepan, bring the water to a boil. Add the quinoa and a pinch of kosher salt. Reduce the heat to low. Cover and simmer for 15 minutes. Remove from the heat and allow to cool to room temperature. Fluff the quinoa gently with a fork.
In a large bowl, combine the olive oil, sea (or kosher) salt, lemon juice, tomatoes, cucumber, scallions, carrots and parsley. Stir in the cooled quinoa and serve at room temperature. You can also chill the tabbouleh and serve it cold, if desired.
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