I don’t claim to be an expert on scallops or tabouli. But I can honestly tell you neither was difficult.
Reluctant Gourmet has great tips for making scallops. It turns out they’re really easy and don’t require much effort. Just don’t overcook them!
Tabouli just involves chopping and mixing. That’s all. I highly recommend chopping your herbs quite fine, and letting it sit in the fridge over night (or for a day) before you serve it. The flavors marry (yup, I said it), and it’s a much more delicious salad than if you serve it right after mixing. Can’t wait to take it for lunch next week!
All in all, this was a delicious summer meal. Might I recommend serving it with some french bread?
Let’s talk about quinoa (KEEN-wah), shall we? It’s pretty neat.
Some fast facts about quinoa:
- It’s gluten free. It’s closer related to spinach than it is to any grain.
- It is a complete protein: it has all 9 amino acids packed into each little seed.
- It’s high in magnesium (good for heart health. helpful to counteract high blood pressure or high cholesterol)
- Antioxidants! Quinoa is super high in them, so it will keep your red blood cells safe from free radicals that want to attack.
- Any benefit that can get from eating whole grains, you will get from eating quinoa, only it’s gluten free.
Convinced yet? Aside from it being good for you, it’s super easy to make. You cook it much like rice or couscous (1 part quinoa, 2 cups liquid), but it cooks up in about 15 minutes. Any dish that you want to eat with rice, you can substitute quinoa.
Here’s a quick and tasty weeknight dinner to get you started on your love affair with quinoa. This is an easy dish to make ahead, as you can serve it hot or cold. It can be the main dish, or you can use it as a side.
Quinoa Chili Salad
Adapted from fANNEtastic Food
- 1 cup quinoa
- 1 cup water
- 1 cup broth (veggie or chicken)
- 1 cup kidney beans, drained and rinsed
- 1 small green pepper, diced
- 1/2 small onion, diced
- 1 cup chopped tomatoes
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp pepper
Step 1: Prepare your quinoa. Combine 1 cup quinoa in 1 cup water and 1 cup broth. Boil, then reduce to a simmer until all the liquid is absorbed (12-15 minutes).
Step 2: While that’s happening, chop your veggies and mix them all up with the seasonings.
Step 3: Allow the quinoa to cool a little (it doesn’t need to be cold, you just don’t want it piping hot). Combine all ingredients with the quinoa in a large bowl.
Serve! You can eat this as a hot or a cold dish. As an entree, it will serve 3; however, as a side dish, it could easily serve up to 6.
I wanna know: Discovered any new-to-you, awesome foods recently?
Than a good food blog, that is.
I just got home from practicing, a rehearsal, and a treadmill session. I was HUNGRY. I’d already eaten a solid dinner, so I didn’t need dinner food. BUT, I knew that if I didn’t feed my face with something, I was going to consume more than a copious amount of the tasty brownies that are sitting on our counter. Taunting me.
I told myself to wait a minute, to sit down with the google reader, and maybe something would strike me with inspiration. Enter this gem of a recipe. It’s a dressing. It’s a dip. It’s full of satisfying, hibernation-inducing, healthy fats. And my carrots and my taste buds approve. It’s a win.
I adapted it slightly, but without further ado, OSG’s Tahini Lemon Garlic Dressing!
Combine in a blender:
- 1/4 cup tahini
- 1 tsp minced garlic
- 1/3 cup lemon juice
- 1/2 cup EVOO
- 1 tsp. sea salt
- fresh ground black pepper, for a little zip and happiness
Blend! Then pour in cute little containers. Dip carrots. And celery. Pour some on your salad. Enjoy.