Stop Blogging and Cook

DAILY POST APRIL 4th:  THE MIRACLE OF FOOD
GLUTEN-FREE & VEGAN

S H O P

GROCERY
White quinoa
Olive oil
Dried basil
OPTIONAL: Balsamic vinegar

GREEN MARKET
Cucumber
Green onion, chopped
Sweet red pepper, chopped
Fresh mint, finely chopped
Fresh parsley, finely chopped
Lemon

T I M I N G

SERVES 2
PREPARATION TIME: 15 min
COOKING TIME:  20 min

1. Make quinoa, cool & fluff.
2. Add dressing to quinoa; add vegs.

C O O K  /  P R E P A R E

INGREDIENTS
1 c quinoa, cooked, cooled & fluffed w/a fork
2 c cucumber, chopped – if not fresh (2 days old or less),  the skin will be bitter; peel if needed
1 green onion, chopped
1/3 c sweet red pepper, chopped
1/3 c fresh mint, finely chopped
1/3 c fresh parsley, finely chopped
2 TBSP olive oil
1TBST lemon juice
Dash dried basil
8-12 grape or cherry tomatoes, depending upon size
OPTIONAL:  1 tsp balsamic vinegar, for a less delicate flavor

PREPARATION

1. Combine olive oil, lemon juice, basil (& balsamic vinegar) with a small whisk; mix into quinoa.
2. Add vegetables, except tomatoes, & fresh herbs; toss.  HOLD at this point.

S E R V E

Refrigerate until ready to serve.  Toss in cherry or grape tomatoes cut in half; surround with sliced avocado.

W O R K P L A C E   L U N C H

Yes!  Bring tomatoes separate from tabbouleh so you don’t have to refrigerate them.  Cut & add to tabbouleh just before eating.