If you're here reading this, I will be at school for my last day with my students. It's been a draining, brain-numbing week, so I'm reposting a summer salad.
Summer Quinoa Salad
I did this post about a summer quinoa salad on the Healthy Writer blog about many years ago. Since it's sort of the first week of summer vacation, I thought I'd share it here.
Have you ever had Taboulleh? I think it's currently out of favor because of wheat's bad rep. Enter the Quinoa version.
I absolutely love the videos from Chef MD so today I bring you Chef MD’s Easy Gluten-Free Quinoa Taboulleh.
Here he is showing you how to make it. It's well worth watching the video because he is so entertaining.
His website has the complete recipe if following the video is too confusing.
Ingredients –
1 cup quinoa, uncooked
1 cup frozen baby lima beans, thawed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 cup shredded red cabbage
1 cup packaged julienned (matchstick) carrots
1/4 cup each: chopped fresh parsley and mint
1 teaspoon finely shredded lemon peel
1/2 teaspoon sea salt
1/2 cup crumbled feta cheese
Doesn’t this sound like a lovely summer lunch or dinner?
One comment on the website suggests substituting cilantro for the parsley. That sounds good too!
An added benefit is the claim that quinoa helps combat migraines!
Have you ever had Taboulleh? I think it's currently out of favor because of wheat's bad rep. Enter the Quinoa version.
I absolutely love the videos from Chef MD so today I bring you Chef MD’s Easy Gluten-Free Quinoa Taboulleh.
Here he is showing you how to make it. It's well worth watching the video because he is so entertaining.
His website has the complete recipe if following the video is too confusing.
Ingredients –
1 cup quinoa, uncooked
1 cup frozen baby lima beans, thawed
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1 cup shredded red cabbage
1 cup packaged julienned (matchstick) carrots
1/4 cup each: chopped fresh parsley and mint
1 teaspoon finely shredded lemon peel
1/2 teaspoon sea salt
1/2 cup crumbled feta cheese
Doesn’t this sound like a lovely summer lunch or dinner?
One comment on the website suggests substituting cilantro for the parsley. That sounds good too!
An added benefit is the claim that quinoa helps combat migraines!
Reading back through this recipe now, I'm thinking I might substitute lentils for the lima beans.
Do you have any go-to summer recipes?
Do you have any go-to summer recipes?
I love summer salads. Around here, I am just too busy to cook a lot, but we still must eat.
ReplyDeleteTherein lies the dilemma! :)
So if I have salad stuff and meat in the fridge, Dave doesn't starve and I don't have to go crazy.
I am totally against making myself crazy for any reason.
So this looks wonderful... although I don't do Lima beans...
Pasty little buggers.
But I do like chick peas so I'd throw those in instead, I think.
Cate, thank you for this... and the countdown for getting out of school free day is on!!!!! Yay for you!
I agree with you totally on the Lima beans! There are very few foods I won't eat, and they have been at the top of the list for a L-O-N-G time!
DeleteRuthy and Jan, add me to the list. I'm another anti-Lima bean person.
DeleteHow funny! I've loved lima beans since I was child. They used to be one of my favorite veggies!
DeleteMary Cate, I got really excited when I saw the title of your post because I've got some quinoa in the pantry I've been dying to use. However, I stopped at lima beans. Well, didn't stop, but paused for a really long time. Not a favorite of mine. However, everything else sounds great, so I might just make this sans the lima beans.
ReplyDeleteThis sounds like a great summer salad! I think I'd serve it on a bed of greens, just like I used to eat Tabbouleh. (And substitute a different bean for the Limas!)
ReplyDeleteIt's interesting that wheat has gotten such a bad rap in the last several years. Could it be that the wheat we're growing is different? Our bodies have changed so it isn't tolerated as well as it used to be?
I've also read that using wheat in a fermented setting - such as sourdough bread - changes its properties so it's digested better.
Hmmm...I'll keep researching.
Meanwhile, I have quinoa in the pantry, and most of the other ingredients. I might make this for lunch today!
Glad you liked it! If you don't like limas, you can use cooked garbanzo beans, baby fava beans or fresh peas!
ReplyDeleteThanks! I look forward to making it!
DeleteHappy last day of school! Let the summer begin!
ReplyDelete