Quinoa Tabbouleh

So I love finding eclectic foods and giving them a whirl! This recipe starts off with a couple of definitions because I know trying new foods can sometimes be a bit intimidating (yes as adventurous as I am there are some foods even I am afraid to try).

Let’s start with Quinoa! Yes,  it looks unusual and not many people have tried it, but it is a DEFINITE power house food! Quinoa is categorized as a grain, but it’s actually an edible seed.  It’s lower in carbs than most grains, loaded with protein, and the same caloric value as brown rice.   With all of these benefits, why not give it a try?

Then there’s tabbouleh! Tabbouleh is an arabic salad traditionally made of bulgur although sometimes bulgur has been substituted with couscous.

If you’re looking for something new to try that’s absolutely healthy give this recipe a try as a main vegetarian course or a healthy side dish!

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Ingredients:

  • 1 C. quinoa, rinsed
  • ½ tsp. kosher salt
  • 3 Tbsp. lemon juice
  • 2 garlic cloves, minced
  • ½ C. olive oil
  • 1 large English hothouse cucumber, cut into ¼ inch pieces
  • 12 cherry tomatoes, halved
  • ½ C. flat-leaf parsley, chopped
  • ½ C. fresh mint, chopped
  • 2 scallions, sliced thinly

Directions:

  1. Place the quinoa, ½ tsp kosher salt, and 2 cups of water to boil over medium high heat in a medium saucepan.
  2. Lower the heat, cover the saucepan and simmer for 10 minutes.
  3. Remove from heat and let stand, covered, for 5 minutes and fluff with a fork.
  4. After fluffing, spread the cooked quinoa on a large baking sheet to cool throughly.
  5. When cooled, placed quinoa in a large mixing bowl.
  6. While the quinoa is cooling, mix the lemon juice and minced garlic in a bowl.
  7. Slowly whisk in the olive oil and season the dressing with salt and pepper to taste.
  8. Add ¼ C. of the lemon dressing.
  9. Add the vegetables, herbs, and scallions to the quinoa. Toss.
  10. Season with kosher salt and pepper to taste.
  11. Drizzle with the remaining dressing.

Serves 6

Adapted from Bon Appetit

 

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Good Morning Sunshine Eggs

I’ve gotten into the habit of addressing my loved ones with “Good Morning Sunshine” and following it with a wonderful breakfast to start the day…usually eggs. If you never really thought about Eggs you should. A good egg, organic, free range, natural it’s worth the money.

Is she REALLY blogging about how to a basic egg? YES! I cooked some eggs for my boyfriend a couple of weeks ago and you’d think he died and gone to heaven. Literally, he’s been talking about these eggs for WEEKS! “You need to blog about your eggs…I’m serious!” If you can, splurge a bit and purchase the european butter. There is distinct difference in flavor and the eggs are a great place to showcase this fantastic butter.

The best description I can think of is rich, creamy, fluffy, and decadent also know as GOOD MORNING SUNSHINE EGGS 🙂

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Ingredients:

  • 2 large organic or natural eggs, room temperature
  • 1 Tbsp unsalted butter
  • 2 Tbsp heavy whipping cream
  • 1 tsp kosher salt
  • fresh cracked pepper, to taste
  • 1 tsp fresh chives, optional
  • cheese, salsa, sour cream, also optional condiments

Directions:

  1. Heat a stainless steel pan on medium high heat.
  2. While the pan is heating, crack the eggs in a large bowl and whisk.
  3. Melt the butter in the heated pan and add the whisked eggs BEFORE the butter stops frothing.
  4. Let the eggs set for 30 seconds and start to whisk them as they cook.
  5. Add the heavy whipping cream while the eggs are still UNSET and creamy.
  6. Add the kosher salt and continue to scramble until desired texture is achieved.
  7. Place cooked eggs on a serving dish.
  8. Top with your favorite condiment.