I absolutely love eating and trying cuisines from different parts of the world. In fact, this was one of the driving forces that brought my husband and I together - our taste buds were in sync.
Now, because I am a serious foodie.....who loves to cook and has an incurable obbession for cookbooks, I've decided to share my journey in the culinary world with you. I've already been sharing my cooking escapades on Facebook and Instagram for awhile now and it occurred to me --- why not share it on my blog.
So, here we go....open your mind and your palette....
The first recipe that I want to share with you calls for a bit of a twist on the traditional tabbouleh. Since I'm a huge fan of tabbouleh, I was immediately drawn to this recipe when I saw it.
What did I make? Quinoa Tabbouleh.
This refreshing take of a Middle Eastern classic had my mouth watering before I could get the ingredients out.
I paired it with Lemon Chicken (super moist - will share that recipe one day) and it was fantastic. The only thing I might do differently next time is to add a bit more cucumbers and cut the tomatoes up a little smaller.
Recipe: Quinoa Tabbouleh (from Bon Appetit 6/2012)
Tabbouleh (Arabic: تبولة tabūlah; also tabouleh or tab(b)ouli) is a Levantine Arab salad traditionally made of bulgur, tomatoes, cucumbers, finely chopped parsley, mint, onion, and garlic and seasoned with olive oil, lemon juice, and salt, although there are various other variations such as using couscous instead of bulgur. (Taken from Wikipedia)
Quinoa (// , Spanish: quinua, from Quechua: kinwa), a species of goosefoot (Chenopodium), is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the true grass family. As a chenopod, quinoa is closely related to species such as beetroots, spinach and tumbleweeds. (Taken from Wikipedia)