Saturday, July 24, 2010

Quinoa Tabouli

Tabbouleh/Tabouli is a Middle Eastern dish, typically made from wheat bulgar. There are a multitude of variations that are dependent upon the region, such as the Turkish version, kisir. Tabouli is a fantastic dish in the summer - it's cold temperature and light flavors won't put you to sleep after eating. Perhaps most persuasive is that there is little cooking involved.

I love this version with quinoa in place of the bulgar because quinoa has a ton of protein and cooks just like rice.

2 cups chicken/veggie stock
1 cup quinoa
1/2 teaspoon sea salt
zest of 1 lemon

1/4 cup olive oil
1/4 cup lemon juice (about 1 lemon)
3 tomatoes, seeded and diced
1 cucumber, peeled, seeded and diced
4 green onions, diced
3 carrots, grated
1 lg clove garlic, grated (or pasted)
1 cup fresh parsley, chopped (or palm full of dried parsley)
Salt and Pepper

Preheat a saucepan to medium heat and toast the quinoa for 2-3 minutes. Add the stock, lemon zest, a little salt, and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes; fluff with a fork.

In a large bowl, whisk olive oil, lemon juice, garlic and parsley. Toss with the quinoa when its done – allow to cool. Meanwhile, chop the veggies.

Once quinoa is cool, add the tomatoes, cucumber, green onions, carrots and parsley. Toss to combine. You may need to add more olive oil if the mixture becomes dry as it cools.

*This dish traditionally has fresh mint as well, but I never have any on hand. If you do, chop it up and toss it in.


Thursday, July 22, 2010

Even more things to do with PESTO

I appreciate that, given my infrequent posting, some may be tiring of the fact that nearly everything I post involves pesto. BUT I have found a new use . . . or a combination of other recipes. It is summer after all.*

So, what do you get when you cross a pizza with Pesto Pea Salad? Yummy, yummy deliciousness.

At Woodman's (a local grocery store) we found frozen pizza dough from a local bakery that I just rolled out and baked. Meanwhile, I made a b├ęchamel sauce - equal parts butter and flour; 1 tablespoon of each - in a pot over medium-law heat. Then add approximately 3/4 cup of milk and bring to a simmer until thick. Season with salt, pepper, and a little garlic powder.

Spread evenly over the cooked pizza crust, and top with the pesto pea salad and a liberal sprinkle of parmesan cheese. So good.

* I have a moment to post tonight because there are tornado warnings, tornados, and flooding in Milwaukee. I was in class, which was cancelled after waiting in the parking garage for 50 minutes. I headed for home during a small break in the storm. Ain't summer grand.