If you’ve never tried Quinoa or would like to know more about it, check here. Tabbouleh is traditionally made with bulgur, which is made from wheat. Quinoa gives a great nutty flavor and is great for those who can’t eat wheat.
Today, while shopping at my favorite store, Trader Joes, my inspiration for lunch came to me. The sun is shining here in beautiful California, feeling more like Spring than Winter. What a better lunch than a protein and vegetable packed salad. I picked up a box of Gluten Free Organic Red Quinoa, a jar of pitted Kalamata Olives, some grape seed oil, an English cucumber, a red onion, a yellow bell pepper, cherry tomatoes and feta cheese.
For the Salad:
2 cups cooked and cooled Quinoa
6 Kalamata olives, chopped
1 English cucumber, washed and diced
1/2 red onion, chopped
1 yellow bell pepper, chopped
12 cherry tomatoes, halved
1/2 cup grape seed oil
1/4 cup Gluten Free Red wine vinegar
1/4 tsp. sea salt
1/4 tsp. cracked pepper
1/2 cup feta cheese, crumbled
Notes: For this recipe, bring 2 cups water to a boil in a sauce pan. Add 1 cup quinoa and brought it back to a boil. Then cover, lower heat to medium and cook until water is fully absorbed by the quinoa, about 12+ minutes. Take it off the heat, fluff it up, cover again, and let it stand.
Toss cooled Quinoa with the chopped vegetables. Combine the oil and vinegar, whisk with salt and pepper. Pour over Quinoa and vegetables. Fold to blend. Top with feta cheese and lightly blend.
This salad will stay fresh for several days in an airtight container in the refrigerator.
Cheers and enjoy.........