Quinoa Tabbouleh Recipe

The classic Middle Eastern salad gets an of-the-moment upgrade with the "it" grain, quinoa. (Okay, okay, it's technically a seed.) The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.  Serves 6

ingredients

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

Photo by Jason Love

preparation

Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Insalata Caprese

Who doesn't love tomatoes, mozzarella (or as my dear departed mother in law used to "mot-zer-el" with some good balsamic and EVOO?  Come on.  I dare you to disagree...  Waddaya kiddin' me?  It's tomato season and when looking for fresh mot-zer-el, I couldn't believe it but Kroger makes it's own mot-zer-el.  I know in Italy the caprese salad is usually served as a salad and not as a side.  But bitchy says "bitch this!"  It's so simple.  Sliced Roma or beef steak tomatoes, topped with good mot-zer-el or burrata, topped with fresh whole basil leaves, maybe some left over roasted peppers or not, drizzle with EVOO and a good quality balsamic, maybe some diced garlic or maybe not, maybe a sprinkle of sea salt and maybe a sprinkle of cracked red pepper.  I also served the La Brea bread I blogged about earlier except I used the garlic bread, brushed with EVOO and some grated Parmesan cheese, then under the broiler to toast and melt the cheese.  I served the bread and tomato salad with a perfectly cooked, if I do say so myself, grilled flat iron steak. Use the left over bread, if any, to dip in the oil and balsamic.  Buon appetito!