Quinoa Tabouli

by Lauren

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As I sit here writing this, sipping on white wine which slightly resembles a sweet, cool pear, I decided I am more than ready for warm weather.

Fresh, crisp foods, white wine, outdoor yoga classes, sunsets, gardens, and more white wine. I do love California.

There is one problem. With warm weather come certain…obligations.

With the obligations come certain responsibilities but I have had mad dessert cravings after lunch and dinner lately. Like seriously, ravenous. 

I just ate ice cream, knowing full well that this would severely upset my stomach and I would regret it. Well, I don’t totally regret it but my stomach is not happy.

If I keep this nonsense up, beach season and I will not get along very well.

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Good thing I know how to counter act ice cream, cookies, cupcake and chocolate with quinoa salads like this one!

Couscous or quinoa?

Definitely quinoa.  Yes, we are slightly obsessed and if you make this, this, or this then you will be too.

P.S. This makes a grrreat packed lunch for work!

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Quinoa Tabouli

Ingredients

1 1/2 cups chicken broth or water

1 cup quinoa

1/4 cup olive oil

1/2 teaspoon salt

1/4 cup lemon juice

1 pint grape tomatoes, halved

1 cucumber, diced

3 green onions, sliced

1/4 cup fresh mint leaves, torn

1 bunch fresh parsley, chopped

Directions

Bring quinoa and chicken broth to a boil then reduce to a simmer for 10-15 minutes, until all the liquid is absorbed.

Whisk together lemon juice, olive oil and salt. Toss the remaining ingredients with the quinoa and drizzle with the lemon juice mixture.

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From the Little Yellow Kitchen,

Lauren

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One Comment to “Quinoa Tabouli”

  1. I’m obsessed with quinoa too. it’s a wonder food – simple as that!