Tabouli

I think it's safe to say that spring has finally arrived, after the winter from you know where. One of my favorite salads in warmer weather is Tabouli. During the summer months, the ingredients are found in abundance. Tabouli is great to pack for lunch or take along to picnics and BBQ's. I tweaked the traditional recipe by adding some quinoa to boost the protein.

Tabouli

2 C chopped parsley

1 C chopped mint

1 lg cucumber, finely diced

1 lg tomato, finely diced

1 small red onion, finely diced

1/2 C bulgur wheat

1/2 C quinoa

1/2 C extra virgin olive oil

1/4 C fresh lemon juice

1/2 tsp salt

1/4 tsp pepper

water for preparing the bulgur and quinoa

In a small saucepan, cover the quinoa with water and allow to sit for 10-15 minutes. drain the quinoa in a strainer and return to the pan. Bring the quinoa and 3/4 C of water to a boil. Cover and reduce to a simmer until water is absorbed and quinoa has sprouted. Remove from heat and allow to cool.

In a small glass bowl, combine the bulgur and 1/2 C of hot water. Cover and let sit until all the water is absorbed.

While you wait for the quinoa and bulgur, prepare the rest of the salad. Finely chop all the ingredients and place in a large mixing bowl.

Make the dressing in a small bowl or use a small mason jar. Combine the olive oil, lemon juice, salt and pepper. Whisk or shake well.

When the bulgur and quinoa are cool, combine all ingredients well.

Makes about 8 cups.

Notes: If you don't rinse the quinoa, it will have a bitter taste. If you can't eat bulgur because of the gluten, use all quinoa. 1 C of quinoa will require 1 1/2 C of water.

Broccoli Rabe with Fennel, Red Cabbage and Quinoa

The strong flavor of Broccoli Rabe is delicious with the sweetness of fennel and cabbage. Quinoa is a complete protein and adds fiber, magnesium, iron and calcium to the dish. It's also gluten free! 

Broccoli Rabe with Fennel, Red Cabbage and Quinoa

1 bunch of broccoli rabe, chopped

1 large or two small fennel bulbs, chopped

1/2 head of red cabbage, chopped 

2 cloves of garlic, finely diced

1 C red quinoa cooked according to package directions

2-3 TBS extra virgin olive oil

salt and pepper

Rinse the quinoa well and cook in a small sauce pan. It's usually one part quinoa to two parts water. It's done when the little "tail" sprouts out of the grain. (10-15 mins) Drain off any remaining water and set aside.

Meanwhile, in a large, deep saute pan, add all remaining ingredients and saute over medium heat until the veggies become slightly tender. (about 10 mins) 

Add quinoa to the pan and stir well. That's it! 

Notes: I always use organic ingredients whenever possible. Unfortunately, I can never find organic broccoli rabe. Also, chop the veggies to be the same size so that they cook evenly.