Tabouli Inspired Quinoa Salad

 

Summer is finally underway.  Last week was super hot, then Arthur blew in yesterday, and seems to still be hanging around based on the winds outside.  The wind and salt spray were not kind to the garden.  I think I lost most of my peppers and a number of tomato plants.  The chocolate tomatoes seemed to fare the worst.  Time will tell I guess.

Last weekend was my first trip to the Market in a while.  So many yummy things to chose from.  The number one thing on my list was Valley strawberries.  I wait all year for these delicious little berries and they never disappoint.  There really is nothing better.

Other fresh finds – Beets, carrots, green onions, feta, free range eggs, zucchini, herbs, and sprouts

Included in the purchases was a huge bunch bouquet of Italian parsley, that was supposed to be destined for Tabouli until I realized I didn’t have any tomatoes.  So I was forced to improvise.

Tabouli Inspired Quinoa Salad

Amounts are approximate.

1/2 cup uncooked quinoa

Shredded purple cabbage, chopped or julienned carrots, diced yellow pepper, chopped green onions

1 1/2 cups chopped parsley (more or less to taste)

juice of 1 very juicy lemon (about 3 tbsp)

xtra large clove of garlic minced or (2-3 small cloves)

EVOO to taste (2 – 3 tbsp)

salt & pepper

RInse quinoa very well, and prepare per package instructions.  Let cool completely.  I always rinse my quinoa well,even though most says it’s already rinsed.  I still find it has a bitter taste if I skip this step.  I also almost always toast it first before adding the water.  Just place in the dry pot over medium – med high heat until slightly toasty.

Whisk oil, lemon juice, garlic, salt and pepper until well combined.  Add cold quinoa, veggies, and parsley.  Mix well.

There is a lot of healthy goodness in this salad.  Did you know 100 grams of parsley contains more vitamin C than an orange. It’s also an excellent source of vitamin K, A and folate.

This type of salad is easy to change up, add more or less garlic, more cabbage, less peppers more lemon.  Make it your own, get creative and enjoy!

~~ Jackie

 

 

 

 

 

Middle Eastern Quinoa Salad aka Fattoush

It seems my blogging trend continues.  Post every day for a week or so then take a hiatus for a couple months.  Oh, well whatever works right.

The summer here in Nova Scotia has been a hot and muggy one. You  know the kind of heat where you get out of  the shower and by the time you have your hair dried you need another shower. I love summer don't get me wrong but fall is my favorite time of year so I'll be happy to see it make an appearance very soon.  With it being so hot there hasn't been a whole lot of cooking going on around here but I've tried a few new things.  Some good some not so great.  You can't win them all right??  Of course you'll only be seeing the good... well what I consider good that is.

I'm sure by now you're all familiar with Quinoa (pronounced keen-wah).  There was a time not too long ago that I really disliked quinoa, I think I did a post on it actually.  Let me just say my opinion has changed.  I can't get enough of it.  Kind of like Frank's hot sauce.... I put that sh*t in everything.  I put it in salads, top it with chili, add it to soups for some added protein.  It's so versatile and is packed full of nutrition.  It is a complete protein and high in fiber.  Not only that it contains a number of vitamins and minerals.  Some of which are, Riboflavin, Folic Acid, Iron and Vitamin E.

Fattoush Salad

A Middle Eastern salad that is usually served with crispy baked (or deep fried) pita bread.

Serves 6 - 8

3/4 cup red quinoa, rinsed and drained

1 1/2 cups water

2 English cucumbers, chopped

8 oz cherry tomatoes, halved

1 red onion, finely chopped

4 shallots or green onions, sliced

1/2 large red pepper, diced

4 radishes, thinly sliced

1/2 cup roughly chopped mint (I use less mint maybe 1/4 cup)

1/2 cup roughly chopped flat leaf parsley

1/2 cup roughly chopped cilantro

3 Tbsp fresh lemon juice

4 Tbsp EVOO

3 tsp sumac * (no not the poisonous kind)

1 tsp zatar *

1 - 2 cloves garlic minced 

s & p 

Bring quinoa and water to a boil in a saucepan.  Reduce heat, cover and simmer for 10 mins.  Remove from heat and let cool completely.

Mix lemon juice, EVOO, garlic, sumac, zatar, salt and pepper together.  Let sit while quinoa is cooking and cooling.

Toss veggies in a bowl, add quinoa when completely cool and top with dressing.  Chill and enjoy

**You will most likely find Zatar and Sumac at a Middle Eastern grocery store, but check the ethnic food section of your local grocery store**

We also had a milestone birthday of sorts this month.  Our canine fur babies turned 16, so they got a treat from the Three Dog Bakery

                                                They loved them...  two paws up!!

That's all I have for you tonight.

~~ Jackie 

Quinoa Tabouleh and Real Estate Woes

When last I checked in I had recently put my house on the market.  Well..... my house is STILL on the market, not a good thing in my world.  There were two offers and both fell through at the last minute.

A common comment from people viewing the house is that they were hoping for more of an open concept.  Ummmm....people it's a 50 year old house, open concept didn't exist then, what did you expect.  Unfortunately for me this house was a rental, my tenants moved out so it's killing me to pay the mortgage while it sits empty.  Needless to say I'm not in my happy place right now.  I'm not sure what I did to PISS OFF the real estate gods but whatever it was I'M SORRY!!!!  Please let my house sell.... SOON!!

Moving on to the food.  Quinoa seems to be a recurring theme on the blog.  Considering I hated it the first time I tried it that's progress.  I'm sure most of you already have the scoop on it but in case you don't here a few tidbits

• It's a seed not a grain
• Gluten free
• High in fiber 
• Complete protein containing all of the essential amino acids.

One of my favorite foods is Tabouleh I could eat it every day.  It's a refreshing and healthy salad. Sometimes I find it hard to get my hands on the small bulgur and a lot of it that I have purchased has a stale taste to it which I don't like. Also, I'm trying to cut out as much gluten as possible so Quinoa makes a great substitute. 

Tabouleh with Quinoa

** Measurements are only estimates, I've never used a recipe to make it.**

Ingredients

1 cup cooked quinoa cooled ( I use red and white)

Juice of one lemon approx 4 Tbsp or more to taste I like mine lemony

1 large or 2 small green onions finely chopped
2 or 3 large mint leaves finely chopped
2  Tbsp EVOO

3 garlic cloves grated or minced ( I always grate my garlic using a microplane grater)

3 or 4 medium ripe tomatoes seeded and chopped

1 large bunch of parsley finely chopped (I prefer curly but you can use flat leaf too)

Sea Salt and fresh cracked pepper

Combine the lemon juice, EVOO, garlic, salt and pepper in a bowl.  Whisk to combine.  Add remaining ingredients and refrigerate for an  hour or so to let the flavours combine.

You can play with this to make it your own.  More tomatoes, less parsley, more garlic... whatever your tastes are. 

Slather a cracker with some crack hummus aka Sabra roasted garlic, and top with a scoop of this soooo good.

With any luck I'll get a couple of posts in this week.  I'm on vacation and it looks like rain for most of the week here in Halifax, so I'll have time on my hands.  

Have a great day!!

Chicken Burgers and Wine in a Can

Happy Monday everyone.  It’s a happy Monday for me because I am on VACATION this week!!!! 
This weekend was fairly uneventful.  Saturday was filled with household chores, I think I did 50 loads of laundry.  I have no idea how two people can go through so many clothes.  Sunday was the usual trip in town to visit the parents, with a quick trip to Dartmouth Crossing to spend some money (my favorite past time).  Then home to relax on the deck with a book. 
Here’s a look at some of my eats over the weekend.
I wanted a salad for lunch but was feeling the need for some extra protein, and tuna was the protein of choice. I had some black beans and pasta in the fridge, added some red onion, salt, pepper, garlic powder, lemon juice a pinch of cayenne to give it a kick and the secret ingredient Tzatziki.  I tried this once in an attempt to decrease the calories and I like it much better than mayo.  It’s much lighter tasting, not thick and heavy like with mayo.  Served on a bed of mixed greens.  It was very good, if I do say so myself.
        
       
I made a quick trip to the grocery store and they had Lean Ground Chicken on sale so I thought I would give chicken burgers another try.  I’ve made chicken/turkey burgers many times but just didn’t find they ever had enough flavor for me.
      
In the mix
Extra lean ground chicken, salt, Pepper, squirt of lemon juice, garlic powder, a little EVOO, feta cheese and some fresh oregano, and parsley that I have growing on the deck.  Nothing better than fresh herbs.
      
Ready for the BBQ.          
      Finished product        I rarely have hamburger buns in the house so I schmeared some Tzatziki on a tortilla added some greens, red onions, and tomato slices.  This attempt had much more flavor than previous attempts but could still use a little tweaking. 
Hubby and I were visiting the NSLC a couple of weeks ago and they had these cans at the check out, and low and behold it was wine.  Yes that’s right wine in a can classy, I know but I had to give it a try.

This was a Merlot but they also had Shiraz.  I was pleasantly surprised, it was much better than I expected.  Sometimes I just want a glass of wine but don’t want to open a bottle, so this would be good for that. Not too mention easy to take to an outdoor party, campfire etc. 
Since this post is turning out to be longer than I planned I’ll cut it off now.  Maybe I’ll do two posts tomorrow.  I am on vacation after all so I should be able to find the time.
Cheers
~~~Jackie