The desert heat tends to render my appetite a little more picky than usual and because I'm usually caught up in the saga of sitting in front of my computer, hunger creeps up on me pretty quickly. My loved ones can attest to the fact that my picture is next to the word 'hangry' in the urban dictionary. I might get a little cranky when I go too long without food. Well, okay, as long as we're being honest here I might even tell you that after a particularly bad episode a few years ago on vacation when I was training for my first marathon and didn't realize I was dehydrated AND my blood sugar had dropped...I was the very essence of hangry. (Years later my youngest sister told me, "I love you, Ash, but you were just mean," in regard to that particular hangry episode. I still feel bad about that.) But, back to the feed-me-now-but-it's-so-hot-outside appetite - to avoid an ugly hangry episode, I want something fast, light, and simple.
This meal fits those quantifiers and because the produce is so fresh I can eat this meal for days. Days, people. I just don't get tired of it.
For the Tabbouleh -
1 cup quinoa
1 ripe tomato or a container of cherry tomatoes*
1/8 - 1/4 cup good olive oil**
juice of 1 lemon
2 cloves fresh garlic, minced
chopped, fresh parsley to taste
salt & pepper to taste
*use the freshest you can find, preferably organic and from a farmers' market - it really does make all the difference (heritage tomatoes are outstanding in this tabbouleh, if you can find them)
**I don't usually measure the olive oil; instead, I usually pour in a good glug until satisfied that it coats everything well
1. Cook the quinoa according to the directions on the package; remove from heat, set aside, and allow to cool.
2. Chop cucumber into 1/2 inch diameter pieces and place in a large bowl.
3. Chop tomato into 1/2 inch diameter pieces (if using cherry tomatoes, slice in half); place in bowl.
4. Add olive oil, lemon juice, and minced garlic; stir well.
5. Dump in cooked quinoa, stirring very well. Make sure that the mix is distributed well.
6. Add chopped parsley and season with salt and pepper. (Fresh mint or basil can replace the parsley if you are so inclined...use whatever you have on hand and whatever sounds good to you!)
7. Allow the tabbouleh to sit for at least 30 minutes. Serve cool.
Break off a hunk of some artisan bread, slice up some tasty cheese, spoon up some tabbouleh, and eat up!
(p.s. Shout-out time: Thank you to my good friend, Amy, for introducing me to the joy of tabbouleh! I think of you every time I make this.)
Sites I Dig
The Road is Home
The Seed & Plate
Sharon Covert Photography
The Define School
The Noisy Plume
Sarah Gee Photography
Fox & Owl Studio
The Stork and The Beanstalk
Mellow Yellow Photography
A Simple Little Journal
What I've Been Reading
The Girls by Emma Cline
A Land More Kind Than Home by Wiley Cash
Dark Places by Gillian Flynn
Never Broken by Jewel
Hold Still by Sally Mann