Tag Archives: Cherry tomato

Tabouleh Salad from Quinoa Cuisine

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I’ve heard that quinoa is very good for you, but didn’t realize it was a superfood until I reviewed Quinoa Cuisine, a new cookbook that features 150 creative quinoa recipes, from salads and soups to entrees and desserts.

The introduction to the book gives you a good overview about quinoa, which is very helpful if you’re like me and don’t know much about it! According to the book, quinoa is rich in protein, calcium, iron, fiber, potassium, B vitamins, and Vitamin E. It’s also considered a complete protein because it provides a healthy balance of all eight essential amino acids. If you’ve never used quinoa, there are helpful cooking tips in the introduction also.

Then there are the delicious-sounding quinoa recipes…Lemon-Ricotta Pancakes,  Banana Nut Power Muffins, Black Bean, Corn, and Quinoa Salad with Lime Dressing, Gouda and Red Pepper Tarts, Spinach and Parmesan Pilaf, Chicken Potpie with Quinoa Biscuit Crust, Ginger-Peach Shortcake, Apple-Cherry Trail Bars…and many more! The recipes all use quinoa seeds, flakes, or flour to create yummy and healthy dishes. This softcover book does not have inside photos, but the recipes seem easy to follow.

I’ve always wanted to make Tabouleh, and when I saw a recipe for that in this book I just couldn’t resist making it! In this recipe, quinoa replaces the wheat grain bulgur. I really liked it, so I guess I’m a new Quinoa fan now…I’m looking forward to trying more of the recipes out!

Here’s the recipe for the Tabouleh…it’s packed with lots of healthy ingredients like cherry tomatoes, cucumbers, chickpeas, green onion, olive oil, and some herbs and spices. Very delicious!

TABOULEH SALAD  from Quinoa Cuisine

A staple of Middle Eastern cuisine, this salad is a natural use for quinoa. Substitute red quinoa to add a nutty quality to the salad, or use black quinoa for a great contrast of color. SERVES 6 TO 8.
  • 2/3 cup white quinoa, rinsed
  • 1 1/3 cups water
  • 1 cup halved cherry tomatoes
  • 1 small cucumber, seeded and diced
  • 1/2 cup canned chickpeas, drained and rinsed
  • 2 Tablespoons sliced green onion
  • 1/4 cup chopped flat-leaf parsley
  • 2 Tablespoons chopped fresh mint
  • 1/2 teaspoon ground allspice
  • 2 Tablespoons fresh lemon juice
  • 1/4 cup extra-virgin olive oil
  • kosher salt and black pepper
  1. In a medium saucepan over high heat, bring the quinoa and water to a boil. Reduce the heat to low, cover, and cook until the water has been absorbed and the quinoa is tender, 10 to 12 minutes. Turn off the heat and let the quinoa sit for  5 minutes. Fluff with a fork and allow to cool.
  2. In a large bowl, stir together the cooked quinoa, cherry tomatoes, cucumber, chickpeas, green onion, parsley, mint, allspice, lemon juice, and olive oil. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour before serving so the flavors can marry. Serve cold or at room temperature.

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A little garlic powder might be nice in this, too…I don’t think that’s typically in Tabouleh, but I may try that out next time!

Do you cook with quinoa often? What’s your favorite quinoa dish?

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Broccoli-Cauliflower Salad

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I really need to eat more veggies, so I’ve been keeping an eye out for good salad ideas and veggie side dishes. I found this veggie salad over at Nap-Time Creations last month–it was called Holiday Veggie Salad, and it looked really good and healthy! It also has feta cheese in addition to the veggies, and I love feta cheese! So I knew I had to try this. 🙂 I changed a few little things in the recipe, so I’ll share my version with you. It’s really good and a great way to get more broccoli and cauliflower in your diet!

BROCCOLI-CAULIFLOWER SALAD  adapted from Nap-Time Creations

  • 1 large head of cauliflower, cut into florets
  • 2 medium heads of broccoli, cut into florets
  • 1 cup cherry tomatoes, halved
  • 1 to 1 1/2 cups raisins (or substitute dried cranberries or other dried fruit)
  • 6-8 oz. feta cheese, crumbled
  • 1 Tablespoon sesame seeds (optional)
  • 1 1/3 cup light balsamic vinaigrette dressing (I used Newman’s Own Light Balsamic; I think it would even be good with a raspberry vinaigrette)
  • 1-2 Tablespoons lemon juice (omit this if you’re using raspberry vinaigrette or another type of sweet vinaigrette, and just add a little more vinaigrette to the salad)
  • additional raisins and chopped pecans or walnuts for garnish

Cut broccoli and cauliflower into florets; place in large bowl. Cut cherry tomatoes in half and add to bowl. Add raisins (or other dried fruit), crumbled feta cheese, and sesame seeds if desired. Toss these ingredients together to distribute evenly. Then add the vinaigrette dressing and lemon juice; toss to mix and coat all the ingredients with the dressing. If serving in a large salad bowl, sprinkle additional raisins and chopped nuts in the center of the salad as a garnish. If serving on individual salad plates, garnish each serving with a sprinkling of raisins and nuts. Makes 4-6 servings.

If you want some tips on cutting cauliflower, I found some over at a site called cookthink. There were some very helpful instructions and photos, some of which I’m posting below…

Cut the head of the cauliflower in half (remove leaves first), by wedging a knife into the core from the bottom. Then slice through the core of each half, which will give you four quarters.

Slice the thickest part of the core away from each quarter (you can chop the core into smaller pieces and use in your salads or cooking–the stems will be tender when they’re cooked).

Then just pull the florets apart with your fingers!

I had never visited the cookthink site before…I just came across in when I was googling how to cut cauliflower. It looks like there are lots of helpful tips and recipes over there, so you’ll have to check it out when you get a chance!