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August 16, 2020 2 min read

I love late summer for all the abundance of fresh produce! There is nothing better than locally grown, right out of the garden produce. It just tastes better! Tomatoes taste like tomatoes - that 's what I really like. So this week, I made this salad - it's a filling, really good salad. I served mine as a side dish to some grilled chicken with some roasted potatoes. Super simple:)

Quinoa Tabbouleh Salad

In a medium sized pot combine
1 c. uncooked quinoa (rinsed) - you can use white or colored or a combo
1 3/4 c. vegetable broth
1/2 tsp. cumin
Bring to a boil, cover, reduce the heat and simmer for about 12-15 minutes.
Remove from heat and let cool.

When cooled, put it into a bowl (large enough for the whole salad)

Add to the bowl, and mix together with
1 c. diced cucumbers
1 c. quartered grape/cherry tomatoes
1/2 grated carrots
1/2 c. chopped fresh parsley

Dressing **
Whisk together
2 tbsp. olive oil
2 tbsp. fresh squeezed lemon juice
1 tsp grated lemon zest
1/2 tsp fresh ground pepper
1/2 tsp sea salt

Pour over salad and pop it into the fridge for several hours before serving. (I've kept mine in the fridge for 3-4 days and it's still good - perfect for meal prep!)

Leftovers hint**

I always hope for leftovers with this salad. I make a little more dressing (double the recipe) and set some aside. I add this salad, to a chopped salad kit (omitting the packaged dressing that comes with it - I 'll use it another time) add a little more dressing and some chicken (we always have a rotisserie chicken from the grocery store in our fridge) as your protein and you are good to go with a healthy, filling lunch!


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