What’s for Dinner Wednesday: Quinoa Tabbouleh Salad

13 Nov
Lunch or dinner, this was a great new recipe!

Lunch or dinner, this was a great new recipe!

Things are constantly getting lost in our house.

“Have you seen…”

“Does anyone know where…..”

“I can’t find my……”

This recipe is one of those lost items. I’d ripped it out of a magazine over the summer. It’s from the June 2013 Woman’s Day magazine. I thought it sounded great.

My husband’s family is Lebanese, he loves Lebanese food, especially tabbouleh, and so does Elizabeth. I love it as well. I thought for sure it’d be a hit.

If I could find it.

Once I ripped it out and showed him, he agreed it sounded great, and then I never saw the page again.

Until last week.

We happened to move the couch away from the wall to get something one of the kids had seen fall back there, and lo and behold…my Woman’s Day recipe!

It just so happened that we’d made quinoa the night before as a side dish for our dinner. We had leftovers and it was in the fridge already.

With the quinoa cooked and cooled previously, this was a super-easy lunch to throw together in the morning before school for Don and Elizabeth’s lunchboxes. I even had sliced cucumbers leftover from the day before too, so I was really already on my way.

The votes came back with big thumbs up for the new salad. I sent wheat pita pockets on the side. Elizabeth scooped hers up with the bread, Don put his right inside the bread.

We had a little bit leftover and they used it as a side dish one night with dinner.

This is a great, quick tabbouleh and if you like Middle Eastern foods, give this a try!

QUINOA TABBOULEH SALAD

Woman’s Day June 2013

In a medium bowl, whisk together:
2 Tablespoons fresh lemon juice1 Tablespoon chopped flat leaf parsley
1 teaspoon olive oil
a pinch each of salt and pepper

Add:
3/4 cup cooked quinoa1/2 cup canned chickpeas
1 plum tomato, chopped
1 seedless cucumber, chopped

Toss to combine.

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