Friday, February 6, 2015

Amazing Quinoa Tabouli - Make ahead for quick meals

Mom's Quinoa Tabouli

This is a fabulous salad. It is flavorful, gluten-free and packed with healthy deep leafy greens. It is a salad that is hard to get tired of. You can make this ahead of time to enjoy for several meals with a side of clean protein. It's great to take as a lunch for work, or take on picnics, or just to have on-hand when you are in a hurry and need something good for you that's ready to go. The choice of foods we eat when we are in a hurry are frequently the things we regret eating later (I'm not pointing any fingers... soda and candy bar ).

This is a staple in our homes. My dad eats it every day and loves it! My mom and dad make it together and there is always some in their refrigerator. My dad has his black-belt in JUDO and instructs several Judo classes every week. This quinoa salad helps him stay lean and mean. My kids have a grandpa with a 6-pack (and I'm not talking about a 6-pack of root beer). Way to go dad!

There are delicious variations to this salad that I will post later. Note: These have now been posted:

See our Oriental-Style Quinoa Tabouli recipe.
See our Itallian-Style Quinoa Tabouli recipe.
See our Mexican-Style Quinoa Tabouli recipe.


Try this Tabouli recipe with this amazing Chicken Bake recipe HERE.


QUINOA TABOULI Recipe:

Serves 4 to 6

2 c. cooked quinoa (or cooked sprouted quinoa), cooled
1/4 c. fresh lemon juice, to taste
1/2 c. olive oil (or Green Oil recipe on this blog)
A pinch of. ascorbic acid powder (vitamin C)
1 garlic clove, pressed through a garlic press
2 large scallions, thinly sliced
2 T. dried dill weed (or fresh dill weed to taste)
2 T. dried mint leaves, crumbled (or fresh mint to taste)
1 large bunch flat-leaf Italian parsley, without coarse stems
1/2 bunch dark kale, collard or broccoli leaves, chopped fine (use half as much kale as parsley)
2 medium cucumbers, peeled, large seeds removed, and cubed small (about 1/4th-inch squares)


Garnish:

3 medium tomatoes, diced small
BioSalt (recipe on this blog)


Method:

Mix all listed ingredients together thoroughly, adding lemon juice to taste.
Pack in air-tight containers in the refrigerator.
This keeps well several days because no salt has been added yet.
To serve, salt only your individual serving, to taste.
Garnish with fresh chopped tomatoes and serve.
Remember, DO NOT ADD SALT if you plan on storing any length of time



Tips:

If dried herbs are used, the flavor may be a little flat tasting. You can amp up the flavor by adding some dried oregano plus dried basil, to taste. Or add dried oregano plus a touch of dried tarragon (tarragon is a potent herb, so a little goes a long way).

You may also grind dill seeds in a seed mill and add a touch of the powder to your quinoa.

You may also use essential oils of dill seed and/or spearmint. Do not overdo it! Touch a clean finger to the essential oil dispenser so that you have less than a drop. Rub the oil off of your finger and onto the inside bottom of your mixing bowl before the other ingredients are added. Add the salad oil and mix well, to dilute it. You don't want an essential oil hot spot in your salad! Add the rest of the ingredients and toss well.





Note:

Ascorbic acid powder added to all of your quinoa Tabouli salads has the big benefits of increasing the salad's shelf-life, keeping it fresh flavored longer. It also keeps the greens crisp and green

Adding salt or any ingredients containing salt to the quinoa salad makes the juices leach out and get watery and yucky. You will not be able to store it in the refrigerator either.

That includes cheeses, soy sauce, Bragg's Aminos, etc...

Add salt and your salty ingredients only when eating it - because it does need salt!


Enjoy!

Leila and Nancy