the object of my desire

[snugglekitty]

When first I heard the phrase, I knew it had to be mine.

"Quinoa tabouli."

I just finished making a homemade batch and eating a big bowl of it. Delicious!



I started with:

1 small cucumber
1 box ripe grape tomatoes
1/2 red pepper
1/2 fresh onion
1 c dry quinoa
1 c chopped fresh parsley
5 cloves pickled garlic

I cooked the quinoa with water, olive oil and salt. In the meantime, I peeled the cucumber and chopped all the veggies and mixed them together with 1/4 c of olive oil, a splash of lime juice, and some sea salt to taste. Then I added quinoa until the proportions looked right - I didn't use all that I had cooked, but that could be because I didn't chop the tomatos very finely. I did not chill the quinoa first. Best served room-temperature and very fresh, in my pleased opinion.

Comments

[veek.livejournal.com]

Did you just revamp your journal's style? I'm not seeing the option to add this post to my memories.

I'll be making this first chance I get. :)

[lady-anemone.livejournal.com]

Hmm, nope, it's been this way for a while. At least six months. Sorry about that. If you click on "link" it'll give you the link.

I hope you'll enjoy it as much as I did. It was so good I could hardly move my fork fast enough.

[veek.livejournal.com]

If I click on "Link", it just gets me back to the same URL. I don't see any way to add a post to memories from within my profile/vack-end interface. Weird.

I think the memories link should be between "Chime In" and "Pass it On", as there's a weird space there. Something isn't rendering correctly.

[lady-anemone.livejournal.com]

Okay, let me take a look.

[lady-anemone.livejournal.com]

Try it now?

(Er, it says "Get the Sheet Music.")

[veek.livejournal.com]

That's it! Thank you.

[dakotakym.livejournal.com]

Quinoa has long been my grain of choice for making tabouli.. delicious!

[lady-anemone.livejournal.com]

I can see why! I liked it way better than the bulghar version myself - the texture is perfectly suited. Yummy.

[dakotakym.livejournal.com]

It's also easier to digest, and has more protein than the bulgur wheat version.

I actually have developed a habit of varying the grains that I cook.. I'll often make barley, rye, quinoa, millet, or amaranth in place of rice or bulgur or couscous. It's nice to have a change of texture & flavor, and I think that variety is healthier and tastier than eating the same things all the time.

[lady-anemone.livejournal.com]

I think that's very wise. Having a varied diet is also one of the best ways to keep yourself from developing food intolerances and allergies.

I should try more amaranth.