Happy Saturday, dear readers! This is a full weekend of chores…some more fun than others, but you shall have to wait for tomorrow to find out. Plus, tomorrow I am going to introduce you to a dear friend who has just started blogging, we’re going to make one of her first blog-recipes tomorrow! I am very excited about it.
Today is my blogging friend, Charles of Five Euro Food, birthday, so I’d like to take this moment and wish him a very happy birthday. Charles has been a loyal commenter since I have discovered the pleasure of reciprocal commenting (OK, it only took me 4+ years!). You have certainly enriched my blogging experience beyond my expectations. Happy Birthday Charles, and many many more!
If you have made any of the Moroccan Salad recipes, you will by now understand the mass quantity of salad you are left with. We have been eating Morrocan salads all week; dallop on this, mixed into that, etc, etc, etc. You can well imagine that we are now a little tired of the same thing :-(!
This week we decided to reinvent our Quinoa Tabouleh recipe; we used RED and regular Quinoa which added colour to an already beautiful salad. And we added the left overs of the Carrot and Courgette (zucchini) Moroccan Salads. We grilled our shrimp and then I made a very simple green sauce with lemon juice, parsley, cilantro and garlic (a tip of the hat to Chimichurri Sauce). It was DELICIOUS. I loved the added flavours that the Moroccan carrot and zucchini brought in and I loved the colour of the red quinoa. If you haven’t already tried tabouleh, you MUST. And making it with quinoa just adds the extra healthiness that we need (and it’s gluten free!).
- Reinventing Quinoa Tabouleh
Some other Quinoa recipes I’m sure you will love (sorry if I missed your recipe, some of you didn’t have ‘search’ built into your home page!):
- Quinoa Stuffed Squash from Cooking Healthy for me
- Taste Food has a Tabouleh recipe to check out
- Greg from Rufus’ Food and Spirits Guide has a traditional Tabouleh recipe to check out
- My friend Divya at Flavour Fiesta has a great Quinoa with Mushrooms and Broccoli recipe
Kitcheninspirations 
Thank you so much Eva – sorry it took me a few days to comment – birthday busy-ness (was going to write business but it sounded wrong) and all that. I’ve greatly enjoyed following your blog so far and if my visits enrich the experience for you even a little then that makes me really happy!
I love the look of your dish today… I’ve never even heard of red quinoa… is that like black rice? Outrageously expensive… or is it actually reasonably priced? I must try and source some sometime.
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Hi Charles, Quinoa is a grain but it’s not black rice. I bought some black rice quite some time ago, I think they called it Royal black rice, it was quite black and gelatinous. The red Quinoa was really no different in price than its beige cousin. I didn’t taste any difference from the beige stuff, it just looked prettier!
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Sorry, I should have been more clear 😉
I meant… is red quinoa to normal quinoa as black rice is to normal rice… as in ridiculously expensive and only purchasable in tiny quantities, though it seems apparently not. I guess you could “make your own” to be honest… throw in paprika or turmeric when boiling the quinoa for some nice multi-coloured stuff 😀
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Oh sorry I misunderstood, Charles. I suppose making your own red quinoa you would infuse with flavour! I didn’t detect any flavour difference from the ‘normal’ kind.
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You know what? I don’t mind eating your reinventing quinoa tabouli whole week at all! Looks amazing! Beautiful presentation.
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Thanks Angie, I really despise throwing out food but after a while you can get a little tired of the same taste. Throwing it into the tabbouleh made the meal and we were happy eating it!
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That looks amazing! What a beautiful recipe (the original was amazing, too!). Happy Birthday to Charles and thanks for sharing, Eva! Have a GREAT weekend!
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Thanks Ann. Weekend was busy but good. I have started my Christmas shopping but now I’ve got to get down to my Christmas baking!
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I love this – it has all of my favorite ingredients!
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Thanks Lynda, it was even tastier the next day for lunch!
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Aww thanks Eva! Isn’t quinoa just lovely?
I haven’t actually tried red quinoa yet, but the colour looks beautiful against the green sauce! Have a great Sunday!!
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Thank you Divya, can’t say it has a different flavour, but indeed it is beautiful!
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How delightful Eva! I love how you’ve combined the red quinoa with tabouli here – I don’t think I’ve seen that before; what a great idea. And I’m especially excited about the Chimichurri Sauce – cilantro sauces are among my very favourite! Gorgeous dish.
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Thanks Kelly. And as I suspected it was even better for lunch the very next day; although with the garlic in the chimichurri, I don’t recommend if you have a meeting!
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Thanks for adding a quinoa recipe. My naturopath says I have to eat as much quinoa as possible as it’s a super food and extremely good for you. Relatively new (for Westerners), it’s quite hard to source quinoa recipes.
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Thanks Charlie-Louie, any type of bulgar, or even rice, you can substitute Quinoa in its place! Enjoy, it’s a real tasty super food!
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Oh and I forgot to say thanks for the shout out!
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It’s an honor to be associated with your blog, Greg.
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Charles is wonderful. We post at night and he sometimes answers comments before we wake up. This looks wonderful too!
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He’s a super blogger, for sure. But you’re great too, Greg!
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This really does look good, Eva. It hardly seems right to call it left-overs.
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Thanks John; you’re right, but I love left overs anyway.
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This looks so good and healthy Eva, not to mention full of flavor. I love it. 🙂 I hope you’re having a wonderful weekend!
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Thanks Kristy! It was tasty too!
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