Looking for a super refreshing, light side dish to pair with something hot off the grill? Then look no further. This quinoa tabouleh is the absolute perfect match.
Given my recent diet change, I paired this with corn on the cob and it was delicious. Last week, I was faced with an almost overwhelming number of carrots and various other vegetables. Urban Acres has been loading my bins full of carrots, and I knew a couple carrot intense recipes were in order. I set out to find something to mix with quinoa and stumbled upon this creation. I modified the basic recipe a ton to utilize the veggies I had on hand. Here is what I did:
1 cup quinoa
2 cups water
Prepare quinoa to package directions. Be sure to rinse the dry quinoa first to get rid of the white gunk. While the quinoa is cooking, gather the following ingredients
2 Carrots thinly peeled
2 Tomatos chopped
4 Green Onions
1 cup Parsley
1/2 Zucchini thinly chopped
1/2 Cucumber thinly chopped
Lemon juice (juice of one large lemon is what I used)
Lemon rind ( i used about 3/4 the rind off of a large lemon)
1 or 1.5 tbsp olive oil
2 or 2.5 tbsp apple cider vinegar
In a medium sized bowl, add your olive oil and apple cider vinegar. Add all your veggies and stir it up. Once the quinoa has cooled down, throw it in with the veggies and stir it all up. Season as you want after that. This recipe is really just a little bit of this and a little of that. Mine was chock full of vegetables because I had a ridiculous amount of vegetables on hand. And, the best thing about this is the longer it sits in the fridge, the better it gets. The flavors mesh together so well.
I loved this recipe and will be making it again and again throughout the summer months. It is so incredibly refreshing. After I come in from a hot workout, it is really hard for me to find something to eat. No matter what I already had planned, I almost always want either fruit or cereal with almond milk. Warm meals are just not for me during the summer. This dish was absolutely perfect. Wes loved it and is excited for me to make it again. And it is so healthy!! Someone suggested adding shrimp to it. I unfortunately cannot stand shrimp, but I bet it probably would be pretty good in there. Give it a try!!
I have a feeling this week is going to move by at a snail’s pace. I am heading out to Boston with Wes on Thursday and am really excited about it. Whenever I get excited about something at the end of the week, the rest of the week just drags. Hopefully it will go fast.