Thursday, October 31, 2013

I'm addicted

Many of you know of my 'slight' addiction to tabouli made with quinoa… I cannot stop eating it - breakfast (gasp!), lunch, snack time, with dinner. The addiction is so bad that I now make it every week. Who would've thought I'd trade chocolate for this? I know what you're' thinking: "But what about Reese's Peanut Butter cups?" Sit down… I'm about to say… I don't eat them anymore. (Wendy - get up off the floor.)

So many have asked for the recipe that I thought I'd blog it for posterity. If you make it and don't like it, which I think is impossible, then call me. I'll come get it and eat it. (Denyc - this is not to be used as a trick to get me to Oregon.)

For all my GF sisters - you know who you are - and especially for Jen and Lejla, here it is:

You'll need:

quinoa (any color or flavor) - super food, high in protein, iron, fiber, magnesium (eat it all the time!)
tomatoes - your favorites or whatever is freshest - high in Vitamin C, low in sugar, anti-carcinogen
cucumber - I use 'seedless' English - high in B vitamins, fights insulin, good source of silica
parsley - mix it up - very high in Vit. C & K, and crazy high in iron
garlic - high in Vit. C & B6, helps absorb iron, lowers blood pressure
lemon juice (fresh or bottled)
olive oil

Cook the quinoa (2 parts water/1 part quinoa) for 15 minutes, let it rest, covered, for 5 more minutes, then cool it in the fridge. (Don't you just love these healthy little suckers?)

Halve, then seed your cucumbers. (Why do we call it 'seeding' when we are actually de-seeding?) I use a spoon to just scoop down the center. Easy.

Next, chop the cucumbers any way you'd like. This is not about accuracy, my friends. This about getting everything in the bowl so you can eat it.

Next, start cutting your tomatoes. I prefer to seed them so the mix isn't too wet before we add the dressing. However, when I use grape tomatoes, like I did this time, I regret this extra little step. About halfway through, I remember why this step is so tedious. Using larger tomatoes makes this so much easier, but, alas…

…They're so gorgeous, and juicy, and healthy, and cute. I cave every time.  Just chop them and add them. Easy shmeezy (is that a word?).

Chop and add the parsley. I use whatever kind of fresh parsley I have on hand. This is a simple, no fuss, no measure recipe.

And, now for the dressing… fresh, citrusy, tart, garlicky - yum.  Pour 1 part EVOO (or any light oil, if you're not into heavy dressings) to 2 parts lemon juice. If you're using fresh lemons, you'll want to squeeze them first to see how much juice you have before adding the oil.  (Remember - no measuring here. Just eye ball it into a Pyrex bowl. Lastly, crush your fresh garlic into the bowl and mix.

Pour it on, mix it up, and voila! Done! Ready to eat!

I'm showing you the finished product in a little serving bowl (of which I ate 3 helpings), but I confess to having to taste it, a few times, right out of the mixing bowl. What can I say? I told you I'm addicted…

Enjoy! And don't blame me if you eat too much of it - it's all good, right?


  1. Looks delicious! I love quinoa!

  2. Wow. Thank you for sharing. I love all the photos. Good job. Had to laugh when looking at all those little tomotoes. That must take a long time to scoop all of them. I am printing this out now. I will let you know how mine turns out.