(c) 2011, Kathy Fannon
Last month we set a date with some friends for a get-together for this past Saturday night. I confirmed with my friend toward the end of last week and he asked me to bring a healthy dish to pass. Of course I'd be happy to bring a healthy dish! Hmmm…but what could I bring?
My friend, Wendy Battles-Plasse, posted a video on her Facebook page on Thursday with the perfect recipe. (Thanks, Wendy!)
My Saturday was busy so I didn't get a chance to start the quinoa until an hour before we were supposed to arrive at the party. By the time we ate, the tabouli was room-temperature and it was fabulous! I had some cold leftovers the next day and it was just as good.
This would also be a great side dish with dinner or for a light lunch.
(c) 2011, Kathy Fannon (This is the quinoa I buy, and it's pre-washed!)
- 2 cups water
- 1 cup quinoa (rinsed)
Cook, with a little salt, according to the directions on the package.
I didn't have a lot of time to let the quinoa cool before I added:
- Zest from 1 lemon
- Parsley, chopped
- Orange pepper, chopped in small pieces
- Drizzle of olive oil
Stir it up and there ya go!
Wendy's recipe called for a chopped tomato, but they look and smell so awful in West Michigan in February, I opted to use orange pepper instead, although any bell pepper would be good. I liked the sweetness it brought and I think I like that it wasn't as watery as a tomato might be. Although when tomatoes are in season this summer, I will definitely try it that way too.
Next time I make this I will also add a little chopped onion. I wonder if peas would be good too? Hey, that almost sounds like fried rice!