We’re back from our trip to Orlando and there is NO food in this house…except for the ingredients I’d bought before we left to make my world-famous taboule.
So, this is what’s for dinner tonight.
Because I’m gluten-intolerant I substitute quinoa for the Near East Taboule Wheat Mix Salad in the recipe below. Todd loves this dish; I do too. It’s perfect as a side dish – or as your main meal if you’re not in the mood for anything heavy.
A gluten-free light quinoa salad that is full of flavor! A perfect summer salad or side.
Amount Per Serving
Calories from Fat 59
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Total Carbohydrates 18g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
3/4 cup quinoa
1 T dried mint
2 large organic cucumbers sliced thick and quartered
8-10 organic roma, plum, or tomatoes on the vine sliced thick and quartered
1 medium onion, diced
1 jar Vigo marinated mushrooms (do not drain)
the juice of 1-2 lemons
1/2 cup organic italian dressing
6 oz. feta (Boars Head crumbled feta is preferable)
salt + cracked black pepper to taste
Prepare the quinoa according to directions then transfer it to a LARGE plastic food-saver container (the size of a large salad bowl). Cover and refrigerate 30 minutes.
Add the next seven ingredients, and gently yet thoroughly combine.
Add feta, salt, and pepper, and gently stir again, and then refrigerate for 4-12+ hours before serving.
Only the Good Notes http://www.onlythegoodnotes.com/