Whew. I feel like I’m going in a million different directions lately. Even though I had a ton of things I could have gotten done last night, I was glad when Isaac asked if I wanted to go see a movie – something we haven’t done in quite a long while. We saw Ruby Sparks. The fact that it’s directed by the same directors that worked on Little Miss Sunshine is what inspired me to pick it. Little Miss Sunshine is one of my favorite movies of all time. Ruby Sparks was good (not better than LMS) – it had a romantic comedy feel, but with a creative storyline. I was a fan.
Moving along… how about some tabbouleh?
One of the dishes I loved at the beer dinner last weekend was the quinoa tabbouleh. I was intrigued and delighted by it’s tastiness so I asked Bob, the guy who brought it, for the recipe. He pointed me to this recipe on Epicurious. We already had quinoa, fresh tomatoes and cucumbers on hand and we have three basil plants in the backyard so I decided to use that instead of going to buy more parsley and mint. I like basil better anyway! It worked out quite nicely, if I do say so myself.
Quinoa Tabbouleh with Fresh Basil
- 1 cup quinoa, rinsed well
- 2 Tablespoons fresh lemon juice
- 1/2 cup red onion, finely chopped
- 1 clove garlic, minced
- 4 Tablespoons olive oil
- 1/2 teaspoon fine sea salt, plus more to taste
- freshly ground pepper, to taste
- 1 large English hothouse cucumber or 2 small cucumbers, cut into 1/4-inch pieces
- 1 pint cherry tomatoes, halved
- 1/2 cup (packed) fresh basil leaves
- 2 Tablespoons fresh parsley leaves (optional)
- Bring quinoa and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, in a medium bowl, combine lemon juice, onion, garlic, salt and ground pepper. Let sit about 5 minutes to soften the onion. Gradually whisk in olive oil.
- Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing.
- Add cucumber, tomatoes and herbs to the bowl with the quinoa; toss to coat. Season to taste with salt and pepper if needed. Drizzle remaining dressing over.
Happy Wednesday friends!