I'm taking the kids to Tennessee this morning for their summer camp with Gramma and Pa. They are so excited. They would have gone the day after school got out if I would have let them. I won't see them for about a week and a half and that will be a long time for me! They do this every year at this time and the tradition is so exciting for them. I remember going and staying with my granny too when I was a kid. I had so much fun with my sister and our cousin. Anyway, so as soon as I publish this, I'm in the shower and then out the door!
Would you believe that I don't make prepared salads here. It seems strange now that I think about it. I kind of throw things together randomly for a salad, but never really make a salad side dish. I had no idea what to take to the BBQ we were invited to last Sunday. I hate mayo, so anything with that in it was out. I've made a potato salad with asparagus and artichoke hearts before (and I love it), but I wasn't feeling that. Selfishly, I wanted to bring something that was a complete meal for me if there was nothing else to eat. Luckily, there was tons of food there that I could eat and it was so good! Fresh grilled corn on the cob, fresh salad makings with spinach and romaine (hello summertime!), fresh strawberries...I was in food heaven.
Anyway, back to my salad dilemma...so, I thought about what is in season now. Oh and I wanted to make something that Tony could eat too even if there was tons of meats there for him to feast on (and there was).
After much deliberation, I decided on tabouli, but I made it with quinoa! Tabouli, Tabbouleh, Tabouleh however you write it, I love it. Bulgar wheat, tomato, lemon juice, parsley, mint...what's not to like? I had to make some changes though to accommodate our dietary restrictions. I used to be in charge of making this when I was in college and worked at a prepared food shop. It has all of my favorite flavors and it is a perfect salad to take to a BBQ! Oh, and I used hemp oil because I have it and it's good for you. Tony called this my hippie salad. I can't really say he was wrong, but I'm not ashamed!
(makes about 10 cups)
1 1/2 cup uncooked quinoa
2 cups cucumber, diced
2 cups tomato, diced
2 cups chopped parsley
1 TBSP hemp oil or olive oil
juice of one lemon
1/2 - 3/4 tsp kosher salt (I'm trying to go lighter on salt)
1/2 tsp cumin
fresh ground black pepper
Cook the quinoa according package directions. Refrigerate and allow to cool completely. Once cooled, combine the rest of the ingredients with the quinoa and chill for about 3 hours to allow it to marinate.
It's been awhile since I'd had this and I completely forgot what a great flavor fresh parsley adds to salads. I loved how crisp it is and how well the flavors married with the lemon and cumin.
For lunch yesterday I had a huge scoop of quinoa tabouli on a bed of lettuce with some extra tomato (cause you can never have enough), nutritional yeast and Franks Red Hot to give it a little extra kick. That was such a great lunch! I'm sad it's gone now...
Labels: gluten free, main course, side dishes, vegetables