I love Tabbouleh. I typically make it with Bulghur Wheat. Although occasionally I have made it with Couscous. I had plenty of fresh Parsley in my Patio Garden. And Quinoa is my favorite grain and this time around I decided to use Quinoa instead. It is the perfect workday meal stand-alone or with some hummus and pita bread!
1/2 cup Quinoa cooked as per directions
1/4 cucumber chopped fine
1 tomato chopped fine
1/4 red onion chopped fine
1 cup parsley chopped fine
Lemon Juice as desired
Salt and Fresh Ground Pepper to taste
Optional: Flat bread or Pita Pockets and Hummus
Toss lightly the first 6 ingredients. Stuff pita pocket with hummus and Tabbouleh salad and enjoy!
Makes about 2 servings.
I normally prefer to use dry beans in my cooking. But this requires plenty of lead time to plan, soak, and cook the beans before you can use them. For this reason, I do keep a few cans of organic beans around. This is especially useful when I am stumped for what to prepare for the next day office lunch. This one is adapted from here. I had no artichoke hearts, instead, I swapped in some mango. Also, I decided to use more chickpeas and less pasta.
1 can garbanzo beans (aka Chickpeas)
1/2 cup whole wheat elbow pasta
1/2 mango chopped
1/2 cup black olives sliced
1/2 cup feta cheese
4-6 sun dried tomatoes sliced
1-2 tbsp sliced red onion (optional)
1 tsp dried oregano
a few red pepper flakes
salt and fresh ground pepper
Cook the pasta according to directions. Drain and set aside to cool.
Drain and rinse the chickpeas.
In a large bowl, toss together the chickpeas, pasta, sun dried tomatoes, red onion, mango, olives, artichokes if using, dried oregano, red pepper flakes, salt and fresh ground pepper. Use oil from artichokes or sun dried tomatoes if using oil soaked varieties. Else drizzle some olive oil.
Chill or serve immediately topped with some fresh feta cheese. Delicious!
This recipe is adapted from the White Jacket Required book by Jenna Weber of Eat Live Run.
1/2 cucumber peeled and chopped
1/4 red onion sliced
6-8 kalamata olives
4-6 artichoke hearts
cherry tomatoes sliced
2-3 basil leaves
1 tbsp olive oil
1 tbsp red wine vinegar
fresh ground black pepper
salt to taste
1-2 cups spinach (optional)
Mix all ingredients except the spinach. Set aside in the refrigerator for an hour to chill and marinate.
Serve on a bed of spinach. Refreshing!
2 cups baby spinach leaves
red and green bell pepper sliced
cucumber peeled, cut and sliced into half moons
sliced red onion
pickled banana peppers
sunflower seeds (optional)
fresh ground pepper
Toss together all the salad ingredients in a large bowl. Whisk together the dressing ingredients. Top with feta cheese and drizzle dressing before serving. If you like a nutty crunch to your salads toss some sunflower seeds and enjoy!