Summer Lovin’, Had Me a B… Bowl of Tabbouleh?

by kerryabdow

Summer lovin’, too hot to cook.

Summer eatin’, let’s take a look.

I met a grain, so crazy good…

A whole and healthy, heart-friendly food!

Who wants to slave over a hot stove when it’s a million degrees outside??  No one!  For Husband and me, light and flavorful dinners are the way to go when the temperatures go way up, and when I found this recipe on the Bon Appetit website, I had to try it!  Gluten-free (quinoa instead of bulgur!) super delicious, and no Grease in sight.  I added the garbanzo beans and goat feta because… because I love them!  Trust me… SO fantastic!  AND fast and easy.  Like Sandy.  Wait… wha’???  😉

Quinoa Tabbouleh

Ingredients

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • freshly ground black pepper
  • 1 large English hothouse cucumber, cut into 1/4-inch pieces
  • 1 pint cherry tomatoes, halved
  • 2/3 cup chopped flat-leaf parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced
  • 1 can garbanzo beans, rinsed
  • goat feta cheese

Preparation

  • Bring quinoa, 1/2 tsp. 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.
  • Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  • Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  • Add cucumber, tomatoes, herbs, garbanzos and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.  Sprinkle goat feta on individual servings.
    Stick a fork in it, you’ll love it!

     

    Next week, I’ll tell you more, tell you more about my adventures in summer eating.  In the meantime… drink lots and lots of water, eat lots and lots of yummy salads, and stay cooooooooool!
    Cheers, dears!
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