Main Dishes, Sides

143

Quinoa Tabbouleh (V, GF)

Tabbouleh is easily one of my favorite foods. It’s pretty strange, because I actually have a habit of saying of I’m not a big fan of parsley or tomatoes (ingredients that make up about 7/8 of this recipe) but there’s just something about tabbouleh. It changes singular ingredients into one wonderful magical thing. Tomatoes are no longer tomatoes. Parsley is no longer parsley. Everything is tabbouleh. Okay this is getting a little Dadaist for me so I’m just going to move on. My journey this year is to put together as many one bowl dinners as I can, in hopes of fulfilling my ultimate quest: to wash less than five dishes/silverware/cups a day. It’s not working out so well, but hey, it’s only been like a month in the land-of-no-dishwasher! I’ll get there!¬†I’ve already made a few one bowl dishes, but was so hungry I didn’t bother photographing them..oops. But in hopes of getting my readers as excited about these OBD’s -get it?- as I am, here are a few I’ve made and definitely have my stamp of approval¬†(side note- who misses How I Met Your Mother as much as I do?):

These barbeque baked lentils¬†are making me so glad I sprung for a 2-gallon mason jar’s worth of french lentils in bulk at Whole Foods.

Who says it needs to be breakfast time to eat steel cut oat and quinoa cereal? It lasts for days and is delicious hot or cold!

I don’t know if you’d call this a full OBD, but this mustardy carrot slaw was AWESOME (and got even awesomer after I diced a gala apple up in there too).

Eggs poached in spicy tomato sauce¬†(the first recipe in this big list o’ sandwiches) is all I’ve ever wanted. I didn’t have any pita, as I have yet to sneakily liberate some from a dining hall¬†acquire some in an ethically sound manner, but it was just as delicious in a bowl with sliced avocado.

And now here are some I really want to make in the near future:

This Thai sweet potato soup is making me wish it could get colder so I can eat it all.

I love romesco and I can’t believe I have yet to put it on a pizza with chickpeas and kalamata olives.¬†(Oh and also the Lunch Box Fund is super important you can read more on that too by clicking ^¬†link.)

If poutine is made with sweet potatoes and is vegan it’s healthy right? But there is a real chance I will add cheese to this when I make it. I can’t help it.

There’s literally nothing I like more than a big ass salad with kale and veggies and protein (because it’s a never ending meal and I am a notorious scarfer. Seriously. You should see me with sushi. There’s honestly no point in using a plate because it’s gone in 45 seconds).

Stay tuned for more, but in the meantime, y’all ready for some quinoa? The lighting was a dream come true for food photography..

Tabbouleh (serves 8-10 as a side, 3-4 as a main; from The Kitchn)

1 c uncooked quinoa

1/2 medium red onion, chopped

2 medium tomatoes, chopped

1 1/2 to 2 c minced fresh parsley

1/2 c minced fresh mint

2 cloves garlic, minced

1/4 c olive oil

2 tbsp lemon juice + extra

1 + tbsp red wine vinegar

Salt and pepper to tasta

8 oz feta (optional)

Rinse the quinoa well and place in a saucepan with 2 cups of water and 1/2 tsp sea salt. Bring to a boil, then immediately turn the heat down to medium low and cover. Cook for about 20 minutes, then transfer to a glass bowl or baking tray to cool.

Meanwhile, soak the chopped onion in a bowl of cold water to lessen their bite (this is my new favorite trick because I love raw onions but they’re always a little too strong). Place the chopped tomatoes, parsley, mint, and garlic in a large bowl. When the quinoa is cool, drain the onions and add both the bowl.

In a small bowl whisk together minced garlic, olive oil, lemon juice, vinegar, salt, and pepper. Pour over salad and mix well. Taste and adjust seasonings according to your preferences! In my opinion, this salad only gets better as time passes; the dressing really soaks into the quinoa. Before serving, add a squeeze of fresh lemon and feta! Serve with pita or lentil chips and hummus!

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