First, I have to tell y’all about PicMonkey. My food bloggie bestie Country Cleaver told me about it. I have foorrreevverrrr looking for a fast and easy site to add text to my photos, and make those cute little collage photos for my step by step pics.
I’VE NOW FOUND IT!! SOOO EASSSYYYY. LIFE IS GOOD!!!
I just don’t have the time yet to figure out Photoshop in all it’s glory, and it’s daunting, and it’s overwhelming, and it scares me. I was discussing with my foodie friend Flavia’s Flavors the other day…. and we just use iPhoto! That’s as intense as our photo editing skills get. But you know what, I’m happy with my pictures.
I’m always continuing to grow, and I would like to learn more editing techniques, especially for people pics, but for now, this is good for me and my food.
Yes, I said “me and my food.”
Ok, quinoa. And tabouleh.
Say it with me:
Isn’t that fun? Feels like Swahili, huh? See the coconuts and palm trees? I do, in my mind.
Ok, Quinoa is a super nutritious grain, very trendy right now. I really like to cook with it! Doesn’t offer a whole lot of taste so it’s very versatile… I want to try it with… something sweet. DUH. What else would you expect me to say?
It’s very light too, good for these already reaching triple digits (almost, don’t jinx it) days. But, it’s high in fiber, so it fills you up. Perfect for the summertime heat.
Just try it, it’s easy. If your supermarket has those bins, you can find it in there and just buy 1 cup, enough for one recipe just to give it a little ol’ healthy try.
Tabouleh. This is an Arabic food! Who knew? My sister from another mister growing up, her family always made it! And they were American as apple pie.
It’s a very common salad in the Middle East. Usually it’s made with bulgar wheat, another grain you can find in those clear bins at the grocery, but I wanted to jump on this whole quinoa wagon and give it a good ol’ Texas try.
It too, is a good light salad, with tomatoes, parsley, and mint, seasoned with salt and pepper, lemon juice and olive oil.
Ok, I got me a lot of quinoa to use up.
Check your packaging for cooking directions. Oh mine didn’t come with directions.
I found various cooking directions, and I opted for a 2:1 ratio of water to quinoa.
2 cups water, add in 1 cup quinoa. Bring to a boil, then turn down and simmer for 15 minutes. Then fluff it with a fork.
Pretty! (roll the R)
Is your tummy growling?
Add in diced tomatoes, I used up cherry tomatoes, chopped parsley, and chopped mint.
Next stop, lemon juice and olive oil.
Looks like a lot of liquid, but it really soaks it all up.
I like quite a bit of lemon juice, so I often add more.
Season with salt and pepper.
Word to the wise, carry a toothpick along with you when you eat this! #parsleyinteeth
Drool. Need. To. Make. More.
~Peace, Love, and Keen-wah Y’all!
Yield: serves 4
Prep Time: 15 minutes
Cook Time: 15 minutes
1 cup quinoa
2 cups boiling water
2 tomatoes, diced
3 tablespoons chopped mint
1 cup chopped parsley
1/2 cup olive oil
1/2 cup lemon juice
salt and pepper to taste
In a medium pot, add 2 cups of water and 1 cup of quinoa. Bring to a boil, then reduce heat and simmer for 15 minutes. Remove from pot and fluff with a fork. Next, in a large bowl, add cooked quinoa, diced tomatoes, chopped mint and parsley. Mix with a large fork. Add olive oil and lemon juice, and salt and pepper to taste. Toss again. Serve refrigerated.