Tabouli Style Quinoa and Veggie Salad

As you may notice this is another recipe from last weekend. It feels so good to cross a few items off my to do list. I am one of those people that don’t like to be behind schedule. Needless to say I will be very happy when I have all my back log of recipes posted so that I am just trying to keep current.

This is quick healthy salad that we like to have on top of baby spinach or with falafel. It is a versatile salad that is great packed for lunch. If I am making this for lunch for the week I will often double this recipe. In the past I made this with olive oil, but as part of the no oil dietary change that doesn’t happen here any longer. If you still eat oil whisk the vinaigrette before adding it to the salad. Since we gave up oil a while ago I don’t miss it anymore. The salad is so flavorful on its own the oil isn’t necessary. Here is what I did.

Tabouli Style Quinoa and Veggie Salad
Serves 4

Ingredients:

1 cup quinoa, rinsed
2 cups water
2 lemons, zested and juiced
1 clove garlic, smashed, peeled and finely minced
½ teaspoon coriander seed, toasted and ground
1 seedless cucumber, finely minced
½ cup grape tomatoes, finely minced
1 cup cilantro, finely minced
Salt and pepper to taste

Directions:

Combine the quinoa and water in a covered pot and bring to boil then reduce to a simmer and cook until the water is absorbed (approximately 20 minutes). Allow to stand for an additional 10 minutes, with the pot still covered so the quinoa will continue to steam. Then fluff the quinoa with a fork and move to half sheet pan to cool.

Once the quinoa is cool add the remaining ingredients and toss to combine. Refrigerate for a few hours so the flavors will absorb into the quinoa. Taste for seasoning and adjust before serving.

Nutritional Information:

Amount Per Serving
Calories - 183.14
Calories From Fat (14%) - 25.58

Total Fat - 2.87g
Saturated Fat - 0.32g
Cholesterol - 0mg
Sodium - 15.87mg
Potassium-  495.06mg
Total Carbohydrates - 33.74g
Fiber - 4.59g
Sugar - 1.91g
Protein - 7.08g

Comments:

This salad is quick, easy and stores well. I think it gets better while it sits overnight in the frig. It is also good stuffed into a pita with some hummus. This is one of my go to grain and veggie salads.

Unrelated note:

I have an experiment in the dehydrator now. I finally decided to try to attempt to make something similar to Mary’s crackers. The commercial version is baked but I wanted to try dehydrating them because of the flax seeds. I also used milled flaxseed (no whole ones) so that the omega 3 fatty acids can be absorbed. I have no idea how this first batch will turn out. Keep your fingers crossed that it goes well. As soon as I have a reasonable facsimile of the original I will share it with all of you.

I assume since you are reading my blog you are interested in eating for health. Here is a link I came across a few days ago by a scientist whose work I find interesting. I think some of you may want to check it out. It outlines very specifically what to consume to reduce your probability of cancer. Some of the food (fish and olive oil) I don’t agree with, but overall I think it is a good summary.

Tomorrow we are planning to do a little outlet shopping with our friend Louis. We haven’t been to Lancaster in a couple of years so that is the plan at the moment. We will most likely have dinner out before heading home. I am mentioning this so you know why I won’t be too chatty tomorrow. I will try to get at least one post in though.

For now I am off to return to “project purge” to make room for whatever we may buy tomorrow.  Very logical right? ;-)  I hope to be back later today with another recipe.