Guest Post – The Girl in the Little Red Kitchen: Quinoa Tabbouleh Salad – Supper for a Steal

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.

Ingredients:

• 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

Directions:

1. 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.
2. 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.
3. While the quinoa is resting, prep your vegetables and herbs and place in a large mixing bowl.
4. Stir the quinoa and vegetables together and season with salt and pepper.
5. Serve with feta cheese on top.