Giant! ooops! The title on my last blog post is wrong! This is it not Bread.....all year long! I will try to fix but in the mean time go to Dec 5 and you will see a great recipe for Quinoa Tabbouleh, Buen Provecho, Elsa
Tis' the season to eat too many rich and sweet foods. Need a palate cleanser here it is! Quinoa Salad made in the Tabbouleh style. If you already have a favorite recipe just substitute the equivalent amount of cooked quinoa. Quinoa depending on how much you eat will have from 3-6 grams of protein add some legumes (dried beans or peas) and presto a complete protein and a meal in less than a cup and under 250 calores (unless you pour on the oils!)
Ingredients 1 cup quinoa 1.5 lbs 2 cup boiling chicken broth 1 ea lemon juice half large lemon or whole lime ¼ cup olive oil 1 tsp soy sauce optional 1 tsp worcestershire sauce Japenese Bull Dog Best Choice ½ tsp sesame oil 2 clove minced garlic 1 cup finely chopped fresh mint to taste 1 cup chopped parsley fresh 2 tsp zatar * see note 1 ea chopped carrot fresh ½ cup finelt diced pepper sweet, spicey you pick ½ cup finely chopped red onion 2 ea chopped green onion ½ tsp salt omit if using salted broth 2 cup diced fresh diced tomatoes well drained Procedure 1. Bring chicken (or beef, vegetable) broth to a boil; add quinoa; reduce the heat to a simmer and cook for 10-15 minutes (likke rice, fluff half ways through with a fork). I let it cool in a large stainless bowl for 10-20 minutes; fluff again. 2. Combine all the liquids in a measuring cup, then add the spices and all the vegetalbes except the tomatoes. 3. Add tomatoes and toss lightly. Adjust spices to taste and chill. Serve on lettuce leaf, grape leaf, or cabbage leaf. Notes: * 1. Zatar is a Middle Easter Spice mixture that generally contains, oregano, thyme, savory, sumac and roasted sesame seeds. I look for the mixture without salt or combine the spices myself. Sumac. is the crushed dried fruit of the Rhus Carrara schrub it is also called sicilian sumac, tanner's sumach or elm-leved sumach. It is high in tannins and can cause allergies in sensitive people. It adds the tart taste to this spice blend. It is not in all the blends available in small ethnic grocery stores. I find it in East Indian, Pakistani, Armenian and other markets. My childhood neighbor, Mrs. Hallow introduced me to both spices (an yogurt), many years later, I finally learned what it was called in Palo Alto, CA. The chef actually sent me home with some sumac because I got so excited! 2. All vegetables could be used, it is just important that they are fresh and chopped finely. I like putting broccoli and cauliflower in it, also drained beans and vola! a very complete protein. quinoa has more protein than bulgar and a much finer texture when cooked. 3. Do not freeze. It does keep well refrigerated. What I do is mix it in a large bowl, leave all the ingredients in that bowl for about 4-24 hours then portion it out in to 6 oz and 8 oz deli containers. I take it often as a meal or snack with some yogurt, mmmm! good!. |
AuthorElsa has been fascinated about all things food from a very young age. Her life's work has been to preserve family food customs and to encourage others to interview family before it is too late. Her early training in nutrition has inspired her recipe adaptations. The slides on this blog are from her trip to the Amalfi coast Spring of 2015. Archives
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