Quinoa Tabbouleh

Tabbouleh is a Lebanese dish made with parsley, mint, tomatoes, green onion and bulgur. An authentic Lebanese tabbouleh contains mostly parsley and is mostly green. Americanized version contains more bulgur and resembles a couscous salad.  Then there is the quinoa version, which is my favorite because the addition of protein makes it possible to be a meal replacement.  Plus, quinoa is a staple in my house; therefore, readily available.

I love eating quinoa tabbouleh scooped up with pita bread or tortilla chips or alone. I love eating it as a side with grilled steak or chicken or shrimp, you name it. It goes with everything.  Gosh, I’m salivating as I’m writing this.

Quinoa Tabbouleh

Prep time: 15 mins Cook time: 20 mins
Serves: 6


1 cup quinoa
2 cups water
1/2 teaspoon salt
1 lemon, juiced and zested
1/2 cup extra-virgin olive oil
1/4 cup diced red onion
2 cups cherry or grape tomatoes, quartered
1 cup diced cucumber
1 large bunch parsley, chopped
1 small bunch mint, chopped
salt and pepper to taste


In a saucepan bring water to a boil. Add quinoa and salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature and fluff with a fork.

*Optional: In a small mixing bowl, marinate the diced onion in lemon juice and zest while prepping the other ingredients to soften the bite.

In a small bowl, whisk together the lemon juice, zest and oil. Salt and pepper to taste and set aside.

In a large bowl, combine the remaining ingredients. Pour the 3/4 of dressing and toss gently. The salad can be made a few hours ahead of time and refrigerated. Drizzle remaining dressing right before serving.


Meatless Monday Recipe: Lentil Soup

My father-in-law makes the best lentil soup and it is the most basic and simplest of recipe. I couldn’t believe how simple and easy it was because the soup itself tasted much more complex. I had him demonstrate it for me one day since I refused to believe it could be so simple.


He calls this “soffritto”, but it’s just garlic, onions and tomatoes and does not contain the more traditional ingredients such as celery, carrots and parsley.


He fries them up until they are quite golden brown. Then, he adds them to the already boiling and just about tender lentils. He adds some chopped celery and frozen broccoli and boil until everything is tender, may be another 15 minutes. A little salt and pepper and it’s delicious.

Of course, I can’t leave his recipe alone and have to mess with it.


I start with garlic and onion, too.


Add some chopped tomatoes.


Fry them up until they are tender.


And the tomatoes have really broken down.


Then, this is where I deviate. I add chopped celery and carrots.  Then, I add vegetable stock instead of water, the lentils and boil until just about tender if I’m adding chopped broccoli.  Add broccoli until fully done.  Or add the spinach when the soup is pretty much done.


I think I missed taking photo of one or two of the steps. This one shows with the lentils and vegetable stock already added.


And here is the finished product, this version contains spinach instead of the chopped broccoli. I make it both ways just for change of pace and they are both really good.

ETA: Somehow I published this without the recipe so here it is!


Lentil Soup

Prep time: 10 minutes Cook time 45 minutes – 1 hour

Serves: 8


olive oil
3 cloves garlic, minced
1 cup chopped sweet onion
2 roma (plum) tomatoes, chopped
3 celery stalks, chopped
3 carrots, sliced into half moons or chopped
1 pound dry lentils (green or brown), picked and rinsed
2 quarts water or vegetable stock
2 bay leaves
6 ounces chopped broccoli (fresh or frozen) or baby spinach
salt and pepper to taste


In a large pot, fry garlic and onions in olive oil until softened. Add tomatoes and sauté until the tomatoes start to break down and release the juice. Add celery and carrots with a little more olive oil and saute for another minute. Add the lentils, water or vegetable stock and the bay leaves and bring to boil. Reduce to simmer and cook until lentils are just about tender, about 35 minutes.  If the soup becomes too thick, add more stock or water to thin out. Remove the bay leaves.

If using broccoli, add at this time and cook another 5 – 10 minutes until broccoli is tender.

If using spinach, add when lentils are fully tender. Stir in the spinach and cook for another minute or two until all the spinach has softened.

Salt and pepper to taste.

Note:  I think another lovely substitute vegetable would be swiss chard instead broccoli or spinach, but I haven’t tried it yet.  Also, this may sound strange, but we love to eat lentil soup over plain white steamed rice, a lá Korean style or Indian style with dal.  I tend to make the soup a little thicker for that purpose.  A sprinkle of fresh grated pecorino romano cheese is a nice touch.  And finally, this soup freezes very well.  I always make the full pound of lentils so I can freeze 1/2 and use for quick dinners or lunches.

Kale and Quinoa Salad

If you follow food trend at all, you would know that kale and quinoa have become really popular in the recent years. This salad combines the two super food in an easy and tasty way.  It makes for a nice hearty side or a light meal.  I imagine the left-over will make a fabulous lunch and I’ll find out tomorrow! (ETA: It did make for a wonderful left-over lunch!)

The recipe is from a member on Tasty Kitchen.  I’m re-writing it here because I’ve modified the recipe slightly to suit my family’s palate and appetite.  The original recipe’s serving size is for 8.  My family must have a bunch of pigs, but there’s no way that would feed my family with left-overs.

We ate the salad with some flounder topped with lemon capers sauce.  Perhaps because I didn’t have a starch, but the three of us almost finished the entire salad.


Go over to Tasty Kitchen or to the original recipe site, Forty Cakes for some much nicer step-by-step photos.


Massaged Kale and Quinoa Salad

Prep time: 30 mins  Inactive Cook time: 30 mins

Serves: 4 for hearty portions, 8 for smaller sides


For the vinaigrette
1/3 cup extra virgin olive oil
2 tablespoon balsamic vinegar
1 lemon, juiced
1 small clove garlic minced fine
2 – 3 tablespoons agave nectar (or honey for non-vegan) to taste – I used 2
*can also substitute with brown sugar, 1 – 2 tcp

For the salad
2 cups cooked quinoa, cooled
1 large bunch kale, washed well, stemmed and chopped or ripped to small pieces (about 8 packed cups)
1/3 cup dried cranberries (I like Ocean Spray Craisins)
1/3 cup chopped walnuts
1 – 2 sweet, crisp apples (Fuji or Gala good options), chopped
salt and pepper to taste

*optional non-vegan ingredient – crumbled feta cheese


For the vinaigrette
In a small bowl, whisk together the olive oil, vinegar, lemon juice, garlic and the agave/honey/brown sugar and set aside.

For the salad
In a large bowl, combine the kale and the vinaigrette. Massage the vinaigrette thoroughly into the kale for about 5 minutes. The volume of the kale will decrease as the kale become tender. Set aside for another 10 to 15 minutes for the kale to become more tender.

Add in the quinoa and toss together with the kale. Add the walnuts, cranberries and chopped apples. Season with salt and pepper, to taste and thoroughly toss some more.