Cold · Dinner · Favorite · For Entertaining · Gluten Free · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Tabbouleh Tabbouli Tabouli, Oh My! Salad

I could probably (…OK definitely) eat tabbouli every single day.  This is the perfect salad for anytime of the year, for lunch or for dinner, served warm or cold.  This recipe is super easy and makes a ton of tabbouli so there are always leftovers which get better the longer it sits in the fridge.

For the grain I’ve used cous cous and bulgher wheat, but I’ve found that I like using white quinoa the best because the texture comes out great and its so easy to find.

IMG_1943

Ingredients

For the Salad:

3 large bunches of fresh parsley

2 cups of diced fresh tomatoes

1 green onion

1 1/2 cup dry white quinoa

1/4 cup of mint

For the Dressing:

2 cloves garlic

1/4 cup fresh lemon juice (Juice of 2 lemons)

1/4 cup olive oil

Salt and Pepper

(Optional) 1 tsp Red Pepper Flakes

IMG_1348

For the Quinoa

Pour the quinoa into a medium saucepan, and wash/drain quinoa in the sink.  Add 3 cups of water to the pot (and a little splash of olive oil), and bring the quinoa to a boil.  Once boiling, cover the pot with a lid, and slowly simmer until quinoa absorbs all water… usually about 15 minutes.  Fluff with fork, and set aside.  Alternatively for a lower-maintenance method you can use a rice cooker, and use the same 1:2 ratio of quinoa to water for that as well.

For the Salad

Meanwhile, wash the parsley, and dry in a salad spinner or pat dry with a towel.  Chop each bunch of parsley super finely, use both the leaves and stems.  Repeat with the mint, and add the greens to a large mixing bowl.

Finely dice the tomatoes (usually 3 large, or 1 pint of cherry).  I prefer to use cherry/grape tomatoes because they are a bit sweeter during the winter, but large roma or beefsteak tomatoes will work just fine anytime, especially in season!

Once finished slice up the green onion and add to the bowl along with the greens and tomatoes.

For the Dressing

This is probably one of the easiest parts of the recipe!  Juice 2 large lemons and put into a small mixing bowl, remove seeds if there are any.  This should yield about 1/4 cup of juice.  What you want is equal parts lemon juice and olive oil, so add in 1/4 cup of olive oil as well.  Then using the garlic press (my preferred method!) press 2 large cloves of garlic into the dressing.  Add a lil salt, add a lil pepper, and whisk together!  Thats it, so easy 🙂

If you want to spice it up, add a few red pepper flakes to the dressing too!

IMG_1317

Dinner · Favorite · Gluten Free · Hot · Recipe · Vegan · Vegetarian

Kale & Toasted Walnut Pesto

This recipe was created to use the extra basil from the Aero Garden!  While not a traditional pesto with pine nuts and parmesan cheese, I used what we had instead.  And the spiciness from all the raw garlic was perfect.

 

I used whole wheat penne for this because its what we had in the pantry, but I would like to try this with other kinds in the future (rotini, orechetti, radiatore, etc).

Ingredients

For the Pasta

Whole Wheat Penne (Or you can Sub Gluten Free!)

1 cup Kale

1 cup mushrooms

1/2 cup cherry tomatoes

1/2 cup frozen peas

For the Pesto

2 cups kale

1 cup fresh basil

1/2 cup walnuts

5 cloves of garlic

1/4 cup parsley

1/2 olive oil

1/4 cup water

Processed with VSCO with c1 preset
Processed with VSCO with c1 preset

To Make The Pasta

In a large pot, bring 8 cups of water to a boil.  Add pasta and cook.

In another large saucepan, toast the walnuts until they are nice and warm and brown.  Set aside.  In the same pan sauté the mushrooms, cherry tomatoes, and frozen peas about 10 minutes until they are nice and soft.  Hit it with some salt and pepper.  Add 1 cup kale until its wilted (about 5 minutes) and all veggies are soft.

To Make The Sauce

In the food processor combine 2 cups kale, fresh basil, fresh parsley, garlic, and toasted walnuts from above.  Pulse on high, and stream in the olive oil while the pesto is mixing.  Do a little taste test, and if the pesto needs a smoother consistency, then pulse again and slowly add in the water.  I added about 1/4 cup.

Aaaaand voila! 

When pasta is done cooking, strain and add it to the saucepan with the mushrooms, tomatoes, and kale.  Then fold in 1 cup of pesto and mix!  I finished it with a little garlic salt this time.

Processed with VSCO with c1 preset

Processed with VSCO with c1 preset
Processed with VSCO with c1 preset

This recipe made about 2 cups of pesto, so I had a whole extra cup of liquid gold…. which I plan to enjoy for dinner again tonight!  Maybe with a different shape of pasta and a sautéed zucchini.