Salads With Tabouli And Quinoa
As the weather gets warmer, salads become even better tasting light meals to enjoy 24/7. In the afternoon or late evening, try a freshly-made salad using small bowls filled with diced melon, prosciutto, tomatoes, avocados, and a handful of sprouts or watercress with a dash of walnut oil, balsamic vinegar and rice wine vinegar. Or prepare medium diced roasted beets and red pepper strips with fresh, deseeded and diced cucumbers with a handful of cannelloni beans on a bed of bib lettuce, dressed with fruity flavored olive oil and the juice of lemon and lemon zest.
Here’s another tantalizing addition you can make by adding a few of the vegetables noted above — roasted and not — with 2-3 tablespoons of tabouli that includes one of my favorite nutty grains, bulgur wheat. Or try quinoa Mexican style with delights like avocado, tomato and roasted corn off the cob with two tablespoons chopped melon or mango. These two dishes — Tabouli and Mexican Style Quinoa — give you special leftovers that you can combine in any number of different ways when guests or family come over unannounced, or for that matter as a late evening snack for yourself and your best friend. Both recipes are elaborated below followed by adding some of the other vegetables above. And whatever combination you choose will be delicious. There is no right or wrong way of enjoying these dishes. Your taste dictates. They are all good.
