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 3 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

 

 

 

 

 

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Spicy Salmon Steaks with greens

This easy fish dinner is a bit spicy, moist and colorful. I made it first with spinach and the second time with red Swiss chard. If using chard, add it with the other vegetables. Spinach can be added at the last few minutes, since it only needs to wilt. You could even use both!

1 lb salmon steaks – 2 steaks

2 cloves garlic, crushed and diced

1 tsp fresh rosemary needles

¼ tsp red chili pepper flakes

several grinds of black pepper

several shakes sea salt

½ lime or lemon

1 red bell pepper, chopped

5 mushrooms, sliced

1 bunch Swiss Chard, both stems and leaves, chopped

OR /and one bunch spinach, de-stemmed

1 tsp olive oil


Heat olive oil in heavy skillet. Add rosemary and garlic. Wash salmon and sprinkle both sides with salt and chili and black pepper. Squeeze lime or lemon on both sides. Place in pan on top of herbs on medium flame. Add chopped red bell pepper, mushrooms, and chopped red chard on the sides of the fish. Cook about 8 minutes, until fish browns. Turn fish over. If using spinach, add it to cover fish, and cover pan. Cook for 5 minutes.

I served this with red Quinoa in a heart shape for Valentine’s Day

Keen on Quinoa

Quinoa (KEEN-wha) is actually not a grain, but a tiny seed with a nutty flavor that is  loaded with protein and minerals and is a great source of fiber. The name comes from the Quechua word kinwa and has been enjoyed by the Andean people for 4000 years. It comes in white, black and red varieties and cooks like rice.

This savory recipe comes from a Frenchman named Georges Bejue who offered it to me cooked with lots of bay leaves and garlic and a few spoonfuls of olive oil. It is great eaten alone, and even better topped with roasted or stir fried vegetables, Salmon, chicken, or beans.

1 ½ cup quinoa

3 cups water

2 Tb olive oil

3 cloves garlic, chopped

6 bay leaves

salt to taste

several grinds black pepper

Rinse quinoa, then combine with other ingredients and cook in rice cooker until done. Adjust salt and pepper.

Georges recommends cooking with Himalayan pink mineral salt, which contains a wide array of 84 health-giving minerals and trace elements including calcium, magnesium, potassium, copper and iron. It’s also quite pretty.

Red quinoa served with roasted red bell peppers and baby eggplant, sliced and stir- fried in olive oil with garlic, shallot, sliced oyster mushrooms, and fresh spinach,. Sprinkle a bit of white wine, salt and pepper and stir in.