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: Blood Orange and Beet Salad

I've seen a couple of beet and orange salad recipes lately so I decided to come up with my own.  I'm not a big fan of raw onions but if you are, red onions might be nice in this.  I blanched my beets but you could also roast them like I did here.  If you can't find blood oranges you can always use regular ones or tangerines.  I made my own dressing but you can easily use any prepared dressing you like.  This salad had a hearty feeling to it but was also light and refreshing if that makes sense.  Let me know what you think.  A Votre Sante!

Blood Orange and Beet Salad

1 medium to large bowl of spinach and mixed greens

1 beets, blanched and sliced

2-3 blood oranges, depending on the size

2-3 sprigs of fresh parsley

1 Tbsp honey mustard

1 Tbsp olive oil

1 1/2 Tbsp apple cider vinegar

freshly ground pepper

In a pan with a steamer basket, steam beets for 4-5 minutes, then drain and rinse with cold water (that will stop them from continuing to cook).  While the beets are cooking, remove the stems from the spinach leaves,   peel and section the oranges, set aside.  Slice the beets.  In a small bowl add your honey mustard, olive oil, and vinegar, whisk together, add freshly ground pepper to taste.  Add oranges, beets, and parsley to your greens and toss.  Drizzle with dressing and serve.  If you're not serving it right away, wait on the dressing, no one likes soggy salad.  Enjoy.