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  • You Say Tabouli I Say Tabouleh-Inspired Quinoa Salad

    Tuesday, August 28, 2012

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    How is it possible that Labor Day is already just around the corner? I mean, it seems like it was just yesterday that I was having my yearly panic over swimsuit season approaching and now I find myself looking forward to donning jeans again (…so much more forgiving than the bathing suit!).

    As we all lament the end of summer, let’s not forget the tradition of the Labor Day BBQ. One last carefree hurrah before heading back to school, the daily grind at work, and headlong into the holidays. As the long, warm days of summer give way to a chill in the air and a fire in the fireplace, it also means a return to comfort food…can’t wait for that! In the meantime, though, I am whipping up a simple, healthy salad to bring to a friend’s BBQ.

    Tabouleh-Inspired Quinoa Salad www.kindred-kitchen.com

     

    I recently prepared this salad for a healthy cooking class I taught in my community and found that the attendees really enjoyed it. While it contains ingredients found in a traditional tabouleh (parsley, mint, cucumber), I have added sun dried tomato and nuts to make it a bit heartier and add some crunch and texture. I use hazelnuts in this version–you could easily substitute almonds. Feel free to play with the amount of lemon, salt, pepper, etc. to your taste. I hope you try it and let me know what you think!

    Happy end of summer to you all…and here’s to some great comfort food and fun with family in the months ahead!

     

    © Kindred Kitchen / Nancy Granada

    You Say Tabouli I Say Tabouleh-Inspired Quinoa Salad

    servings: 4-6 side dish servings | time: about 45 minutes

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    ingredients:

    1 cup quinoa
    2 cup water
    1 tsp. salt
    1 small cucumber, seeded and diced
    ½ of a red onion, minced
    1 clove garlic, grated
    1/3 cup sun dried tomatoes, chopped
    1/3 cup chopped hazelnuts
    2 handfuls of fresh parsley, chopped
    1 a handful of fresh mint, chopped
    Juice of 1 lemon
    2-4 TBSP. extra virgin olive oil

    directions:

    1. Place the quinoa, water and salt  in a covered saucepan and bring to a boil

    2. Reduce heat to low, cover and simmer for 13-15 minutes until quinoa is tender. Remove from heat and place in a large bowl to cool

    3. Once the quinoa has cooled to room temperature, add the cucumber, onion, garlic, tomatoes, hazelnuts, parsley, mint, and lemon juice. Drizzle with olive oil and sprinkle with salt and pepper. Toss to combine and adjust seasoning to taste

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