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Quinoa Tabouli Salad
Back to spring/summer salad recipes, here is one of my favorites: Quinoa Tabouli Salad. The recipe has been modified from a friend’s orignal recipe and made to suit my husband and my tastes. I share it with you today:
Quinoa Tabouli Salad
In a sauce pan:
2 c. quinoa
4 c. water
- Bring quinoa and water to a boil, reduce heat and simmer covered for 12-14 minutes.
- When quinoa is done, put in large mixing or salad bowl. Add 1 chopped or minced large onion (red is best) and ½ cup olive oil. Mix thoroughly, and let cool.
Cube 1 avocado (firm is better), and place in small bowl with ½ cup pure lemon juice (keeps avocado from browning). Set aside.
Once quinoa is fully chilled (you may refrigerate), add:
1 c. coarsely chopped cilantro
One (3/4 – 1 c.) finely diced cucumber
1 can of corn, drained
Small container (1 cup to 1 pint) of grape tomatoes cut in half (may substitute cherry tomatoes, or dice up whole tomatoes, but grape tomatoes are best IMHO)
2 – 5 cloves of minced fresh garlic (to taste) or garlic powder to taste
Celtic or other salt to taste (2 tsp is good)
Toss thoroughly.
Blend in the avocado and lemon juice, GENTLY, to avoid mushing the avocado.
Optional:
- One diced red bell pepper (did this in the last one – very good)
- ½ cup sliced black (or green) olives
- Fresh spinach leaves
- Napa Cabbage or Bok Choy
- Zucchini or summer squash (in addition or in place of cucumber)
- Minced or sliced canned/pickled/fresh jalapeno
Quinoa is one of my favorite things to eat. You can make it into so many dishes for breakfast, lunch or dinner. If you have never tried Quinoa, I suggest you do! If you live near a Costco, they have the best quinoa for a reasonable price!
Still looking for spring/summer salad recipes!! Don’t forget to submit yours as soon as possible to be featured on this blog next week. Email it to me at GFDFSandy @ gmail.com. I will be accepting recipes through midnight Sunday, April 22. HURRY!!
