Wednesday, July 28, 2010

Day 4 Lunch: Quinoa Tabbouleh With Cannellini Beans

Leftover grains are your friends, because they make great salads for lunch!

Here are the ingredients you'll need for tabbouleh, but keep in mind the ratio of green (parsley and mint) to white (traditionally bulgar wheat, but today quinoa) should be 2:1.  Today, for no rhyme or reason, I didn't chop enough herbs.

1 cup cooked quinoa
1 cup chopped parsley
1 cup chopped mint
2 chopped green onion stalks
2 cups sliced plum tomatoes
juice from 2 lemons
1/4 cup olive oil (I left that out this time, for "detox" :-/)
1 can cannellini beans, drained and rinsed (not part of traditional tabbouleh, but great if you want to make the salad more substantial for lunch)

P.S. I didn't post dinner last night, because - and this happens every once in a great while - in the middle of destalking rainbow chard, I threw down the knife and left the kitchen proclaiming I wasn't gonna chop another vegetable that night!  It was time for someone else to take the reins.  Dinner was very simple, just some steamed quinoa and vegetables from my mom's garden: summer squash, baby okra, and zucchini.  Oh, and the beautiful rainbow chard - which someone else chopped.  If you ever wonder how we can eat such simple things like steamed veggies all the time without feeling a little flavor-deprived - well, there's a secret.  First, the vegetables themselves taste delicious because they're at their peak and not overcooked.  Second - we usually drizzle a little ume vinegar and olive oil over the steamed greens and veggies, followed by a sprinkle of toasted sesame seeds.  Try it; you won't believe how delicious it is and you'll never have a problem eating steamed veggies for dinner again!

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