Recipe of the week: Quinoa Tabouli

I've been craving Mediterranean food, I love it, it's just a little heavy on the wheat.  So I had some left over quinoa and decided I'd use that in my tabouli.  Quinoa is actually part of the seed family, it's high in protein and fiber and gluten free, I've been eating it for over 20 years, it's also one of two "grains" that are on the alkaline food scale (millet is the other).   I added some olives this time too.  Let me know what you think.  A Votre Sante!

1 to 2 bunch(s) of parsley with the stems removed
3-4 tomatoes diced or 1 can of petite tomatoes, juice removed
1-2 cucumbers peeled and diced, depending on the size of the cucumber
3 green onions chopped (any onion will work)
1/3 cup fresh lemon juice
3 Tbsp olive oil
1 can olives drained
1 1/2 cups cooked quinoa (you want it room temp or cold)
salt and fresh cracked pepper to taste

In a large bowl add all of the vegetables, parsley, olives, and quinoa.  In a separate small bowl mix the lemon and olive oil, pour over and toss well.  Salt and pepper to taste.  Refrigerate or let it sit for about 30 minutes before serving so the flavors meld.   Eat by it self or serve with pita bread.  Enjoy.

Recipe of the week: Tomato & Avocado Salad

The first time I had this salad was 10 years ago when my Aunt was visiting for my sister's wedding, I've been making it ever since, with a few twists. Sometimes I use kalmata olives instead of black olives and sometimes I add a little feta cheese on the top. (I made it last night with tomatoes out of my garden and it was wonderful!) As always, play with it and find out what you like. Let me know what you think. A Votre Sante!

4-5 large tomatoes diced
3-4 avocados cut into small chunks
1-2 can(s) black olives cut in half
2 Tbsp olive oil
salt and pepper to taste

Add the tomatoes and olives in a medium to large bowl, drizzle with olive oil gently fold in the avocado. Sprinkle with salt and pepper. Serve right away so the avocados don't brown.