Note from Lane: Wow what a delicious recipe The Girl in the Little Red Kitchen has prepared today. Thank you so much Susan I love tabbouleh, but I hate to admit I have never made quinoa! I need to pick some up from the store soon and give this a try.
Hi! I’m Susan from The Girl In The Little Red Kitchen! I’m delighted to be guest posting here at Supper for a Steal.
When Lane put the word out for guest posters over at the #SundaySupper Facebook group, I immediately asked if I could write a post for her. Over here in my neck of the woods, I’m just cooking for two people but also tend to focus on a more city-centric style of cooking. In another words, cost of ingredients is not at the forefront of my mind.
At Lane’s blog Supper for a Steal, she creates meals that are not only healthy, filling and family friendly, but are also cost effective. By cooking with in season ingredients you can maintain a healthy budget and diet.
Since, Lane’s only request for my post was to write a recipe that is healthy but also budget friendly. My mind immediately went to tabbouleh salad, a traditional middle eastern salad made with bulgar wheat, parsley, mint, tomatoes, cucumber and scallions.
I chose to switch out the bulgar for quinoa for a more filling, healthy salad – it also cuts your cooking time in half. I took my preparation method from Ina Garten’s tabbouleh salad recipe, in it she steeps her bulgar in the lemon juice and olive oil instead of whisking up a vinaigrette. This method means your grain will absorb the flavors more so than just pouring the dressing over the entire salad.
- 1 cup quinoa, uncooked
- 1 pint heirloom or regular cherry tomatoes, quartered
- 1 large cucumber, peeled, seeded and cut in 1/2″ pieces
- 1 bunch scallions, thinly sliced green and white parts
- 1/2 cup Italian parsley, finely chopped
- 1/4 cup mint, finely chopped
- 1 large garlic clove, finely minced or grated against a microplane
- zest from 1 lemon
- 1/2 cup lemon juice (from 2 lemons)
- 1/4 cup extra virgin olive oil
- 1/2 teaspoon kosher salt
- pepper to taste
- optional: feta cheese to top
- In a medium size pot over medium heat, bring the quinoa and 2 cups of water to boil. Cook until the water is completely absorbed about 12 minutes.
- Once the water has been completely absorbed, stir in the lemon juice and olive oil to the quinoa, cover and let sit for 15 minutes. Fluff with a fork once finish.
- While the quinoa is resting, prep your vegetables and herbs and place in a large mixing bowl.
- Stir the quinoa and vegetables together and season with salt and pepper.
- Serve with feta cheese on top.