first and foremost, thank you all so much for the kind words yesterday- it was an amazing experience reading your tweets, comments, facebook messages and emails. in these moments i’m truly reminded that we’re all in this together. and that, my friends, is why i have this blog.
now, something tasty for your weekend! this quinoa tabbouleh is grain and gluten free (if you want to read an incredible story about how cutting out gluten changed one amazing woman’s life, please head over here). it’s also really, really, really ridiculously good tasting. like, omg. i make a giant batch because we love it so much (so feel free to halve it on your first go-round to test it out….the wishing there was more when it’s gone will make the laborious onion chopping the next time around that much easier!). i serve it with this baba ghanoush or hummus, cucumber, kalmatta olives and toasted pita chips (slice pita into triangles, lightly brush with olive oil, sprinkle with sea salt, bake at 400 degrees until crispy). SO GOOD!
happy weekend my friends, see you monday! {recipe below}
the what:
3 cups cooked quinoa (i used tri color, but any kind will do!)
1 cup chopped chopped cucumber
1 cup finely chopped red onion
1 cup chopped tomato
1/2 cup rough chopped kalmata olives
1/2 cup olive oil
1/2 cup lemon juice (fresh, of course!)
1/2 cup finely chopped parsley
2 tablespoons finely chopped mint
4 cloves of garlic, finely chopped
sea salt
pepper
the how:
- chop onions, tomatos, olives and cucumber. combine in a large bowl with the cooked (and cooled!) quinoa. (how-to cook quinoa here)
- chop parsley, mint, garlic and combine in a seperate bowl with olive oil, lemon juice and a pinch of sea salt and pepper.
- add dressing slowly to quinoa salad- taste as you go until you’ve found your preferred amount of dressing to salad.
-eat up!
