This is a simply delicious way to add a tangy antioxidant punch to a Summer BBQ. Parsley and tomatoes are loaded with antioxidants and fiber. Lemon gives you a burst of tangy Vitamin C and quinoa provides a complete vegan protein source. I’m taking these to http://www.FiestaFriday.net where you can find new and exciting recipes every Friday.
Quinoa Tabbouleh Lettuce Cups
1/2 cup quinoa
1 cup water or vegetable broth
1/2 teaspoon salt
1/8 teaspoon pepper
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
2-4 tablespoons lemon juice, juice of 1-2 lemons to taste
1 bunch curly parsley, chopped
1 small tomato, chopped
1 cup chopped cucumber
Iceberg or butter lettuce cups for serving, optional.
Rinse and drain quinoa. Combine with water or broth, salt if using water. Bring to a boil, reduce heat and simmer about 20 minutes until water is mostly absorbed. Drain and let cool. Combine quinoa with remaining ingredients and toss. Adjust seasonings. I like my parsley salad to be very tangy with bold lemon flavor. I served these in small lettuce cups for a bright fresh appetizer while waiting on the grilled chicken.
Add chickpeas, feta for protein or serve with grilled chicken or fish as a side dish.
Photo credit @Rochelle Wisoff-Fields
Kneeling in deference to the rituals of her youth, “Holy Mary Mother of God,” she prayed, stumbling over the words, searching for a faith that had long eluded her, “surely You, must understand?” The ceiling fan in the hospital chapel rattled in an off-balance cadence; tilting on its axis, much like the grieving mother. No whispered answers, no shroud of peace, no closer to understanding; she rose from the bench and returned to the ICU. Alone with her decision, she nodded yes, it was time to let go. The machinery stopped.
In the silence that followed, her child reached the light, a guiding Mother’s hand ensuring safe passage.
You can find more flash fiction here.
Halloumi cheese is a firm sheep cheese that has a tangy, salty taste like feta with a sheepy flavor. It holds its shape while grilling and even browns well. Trader Joes carries it sometimes and it’s worth seeking out.
I grilled the cheese slices until browned and served them over micro greens and kale with black berries and ripe peaches. I topped the salad with balsamic glaze for a delicious vegetarian main meal salad. If you eat bread then I think a big chunk of crusty bread with a drizzled of olive oil would make this salad sing. A crisp French Sauvignon Blanc or a California Fume Blanc would pair well. I served my salad with Pellegrino with a lime wedge.
I’m taking my salad to Fiesta Friday. Stop by the virtual party for great recipe ideas to try this weekend. You can find more recipes http://www.FiestaFriday.net
Savor every bite.
The Dinner Collective Summer Menu salad Please enjoy and visit the original post.
Here is the next in the series of The Dinner Party Collective. This wine pairing post is so informative. Thank you Anatoli. Be sure to share the original posts and visit the individual blogs too.
I’m so excited to share The Dinner Party Collective. These folks are amazingly talented and who doesn’t love a menu with wine pairings?