Monday, October 16, 2017

Quinoa Tabbouleh

I love eating and making mediterranean food. I love the brightness, the freshness, and the spices. But I always do the same old, same old. So when I was making a batch of falafels a few weekends ago, I decided to change things up a bit and instead of making Israeli couscous, I decided to make tabbouleh.

Our pantry was not stocked with bulgur, which is the typical grain incorporated into tabbouleh, so instead, I went for the ever so trendy quinoa. The result was pretty delicious and worth sharing and honestly, one of the better quinoa preparations I've made.
Ingredients:
½ cup quinoa, rinsed and drained
1 tablespoon canola oil
½ cup water
½ cup chopped parsley
1 scallion, chopped
2 cloves garlic, minced
1 baby cucumber, diced
handful grape tomatoes, chopped
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon lemon zest
2 tablespoons lemon juice

Monday, September 25, 2017

What I Ate: Chicken Tandoori

I will use the grill until there's snow on the ground.
Also, always marinate chicken in yogurt. It's the best.

Monday, September 18, 2017

Arroz Amarillo

This super flavorful rice has been a new favorite in our house. I've always loved the little Goya boxes of yellow rice but it was annoying to buy the individual boxes when we had bulk rice in the pantry. So, I ended up just purchasing the Goya chicken bouillon and adding it to normal rice and the result was a deliciously salty rice that almost rivaled the boxed stuff.

My version wasn't quite as yellow probably because the ratio of bouillon to rice was less than it is in the box. But I'm not keen on having quite that much sodium. I have experimented with adding a pinch of turmeric and it does make the rice punchier and brighter, but I don't think it's all that necessary.
Ingredients [serves 4]:
2 tablespoons butter
2 cloves garlic, minced
2 cups long grain rice
1 packet chicken bouillon
2 cups water
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