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!




  • 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


  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



Meyer Lemon Pound Cake

Everyone thinks their food is good, but nothing boost your ego like a 16 year old boy. I began making this cake over 7 years ago. The first cake, awesome and gone in less than a week. The second cake, same thing! Before I know it, I was baking a cake a week for just one person…yeah it got old quick, but I appreciated the compliment 🙂

I’m not a huge sweets eater, but when I do it’s a POUND CAKE or some type of  fruit dessert. So this cake is the best of BOTH worlds! You’ll love the moist cake, but most of all you’ll love the Lemon syrup as the perfect glaze! If you’d really like to intensify the lemon taste, you may want to double the glaze recipe.



Pound Cake:

  • 3 C. all purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • 2 sticks unsalted butter, room temperature
  • 3 C. sugar
  • 6 large eggs, room temperature
  • 1 tsp vanilla
  • Grated zest of 2 Meyer  lemons
  • 1 C. sour cream, room temperature

Lemon Glaze:

  • 1 C. fresh squeezed Meyer Lemon juice
  • 2/3 C.  sugar
  • ¼ C.  water
  • Zest of 1 Meyers lemon


  1. Preheat the oven to 325 degrees and position the rack to the center of the oven.
  2. Butter and flour a 10 inch Bundt pan removing excess flour.
  3. Sift the flour, baking powder, baking soda and salt in a large bowl and set aside.
  4. Beat the butter and sugar in a large bowl on high speed for 3 minutes, until fluffy.
  5. Beat in the eggs one at a time, careful not to over mix the batter.
  6. Add the vanilla and zest to the batter.
  7. Lower the speed on the mixer and add 1 cup of flour until blended
  8. Add ½ cup sour cream until mixed
  9. Continue adding flour and sour cream alternatively ending with the flour beating until smooth.
  10. Spread the batter in the pan.
  11. Bake for 75-80 minutes or until the wooden skewer inserted in the center of the cake comes out clean.
  12. When done, transfer the cake to a wire rack and cool for 10 minutes while it is still in the pan.
  13. Bring the lemon juice, zest, water and sugar to a boil over high heat until the sauce is reduced to ½ cup, 18-20 minutes.
  14. Cool the syrup.
  15. When cooled, drizzle half of the syrup over the top of the cake while it is still in the pan.
  16. Invert the cake onto the rack and brush the remaining syrup over the rest of the cake.

Serving: 12

Adapted from Art Smith