Quinoa Tabouli

quinoa tabouliA dressed up tabouli made with protein rich quinoa instead of the traditional Bulgar wheat makes a delicious low-carb summer meal. I based my recipe on Mollie Katzen’s Bulgar wheat one in the classic moosewood cookbook  and added lots of extras like artichoke hearts, pine nuts and feta cheese.

Make the quinoa ahead of time and stir in the olive oil and lemon. Then refrigerate until cold. I used a food processor to mince the green onions, mint, parsley and artichoke hearts.  I learned the hard way not to use it for the cucumbers or red peppers (it got mushy) Just take out the sharp knife and chop chop!

Makes 10 cups

Ingredients

Tabouli ingredients

1 cup dry quinoa. You can use white or red

2 cups water

1 tsp salt

1/4 cup fresh lemon juice (from 1 large or 2 medium lemons)

3 Tb high quality extra virgin olive oil

1 Tb garlic infused olive oil

 

1 bunch parsley -approximately 4 cups leaves makes 1 cup minced leaves

4 scallions, both white and green parts

3 sprigs fresh mint leaves (about 15 leaves)

3 medium tomatoes. I used dry-farmed tomatoes for outstanding flavor

1 red bell pepper

3 pickling cucumbers, peeled and seeds removed

1 avocado

14 ounce can artichoke hearts in water, drained and rinsed

15 ounce can garbanzo beans (chick peas), drained and rinsed

1/3 cup pine nuts

1/3 cup crumbled feta cheese

Rinse quinoa well under cold water, rubbing the seeds between your hands. Drain quinoa for a few minutes, then add water and bring to a boil in a medium saucepan. Reduce heat, cover and cook for about 25 minutes. It will make 1 1/2 cups cooked quinoa. You can also make it in a rice cooker using the white rice setting.

Transfer quinoa to a large bowl. Whisk together lemon juice, salt, and olive oils in a small bowl, then stir into the quinoa. Let it cool and refrigerate until cold.

Using the blade in the food processor, mince green onions, mint, parsley and artichoke hearts until feathery. Stir into cooled quinoa.

Dice red bell pepper, cucumbers, tomatoes and avocado and stir into quinoa along with garbanzo beans.

Serve cold, sprinkled with feta cheese and pine nuts.

tabouli with quinoa

 

 

 

 

 

Kale Kalamata Salad

curly kale

Curly kale fresh from the farmer’s market pairs wonderfully with Kalamata olives. Massage the raw kale with vinaigrette to break down the cell walls and toss in some carrots and Parmesan for sweetness. Sprinkle with pine nuts and cherry tomatoes and you have a pretty, Mediterranean-themed salad. (Vegans can omit the Parmesan and still enjoy!)

kale salad

1 head of curly kale

Dressing: 2 Tb olive oil
1 ½ tsp balsamic vinegar
1 Tb brine from olives
¼ tsp dried oregano
a few grinds black pepper

10 pitted Kalamata olives
2 Tb freshly grated Parmesan cheese
1 large carrot, peeled and shredded
4 tsp pine nuts
12 cherry tomatoes, halved

Tear kale off of stems and into bite size pieces. Rinse several times, and spin dry in salad spinner. Whisk dressing together and massage kale with dressing and olives until it turns dark and is roughly 1/3 the original size. Add Parmesan and massage into kale. You can let it sit a few hours to let the flavor develop.
Just before serving, mix in grated carrot. Place on plates. Sprinkle with pine nuts and cherry tomatoes halves.