MAKE TODAY COUNT!!
Usually a time when we start to dread going back to work. Realizing nothing was crossed off your to do list. Feeling stressed just at the thought tomorrow is Monday.
Forget all that.
You’ve probably heard me say this on or Facebook, but it’s Sunday, it’s still the weekend so make it count. My dad started this a few years back when we got consumed with a little something called life and stopped appreciating the little things. That quickly changed. We started gathering for family dinner table again for delicious southern cooking and great conversation. I can almost hear him saying " come on its the Lord's day we should make today count"
Other little things we started to do were morning walks coupled with morning prayer....(a good time for reflection), brunch on the back patio.......starbucks coffee breaks in the sitting room....lol,....fresh flowers from the market, etc.
So, whatever you decide to do, whether it’s new or part of your Sunday routine,make it count.
On sunday of course i do not like to eat a heavy meal for lunch since dinner seems to be quite large....I found this recipe a few years ago and have loved introducing to my friends and family during "sunday brunch".....I know you will enjoy it!!
Red & White Quinoa Tabbouleh Salad
I meant to share this recipe with you WAY back in September. and now it’s February....
I know it’s not summer anymore, but this can be enjoyed any time of the year. It’s light, refreshing and absolutely delicious!
The traditional Tabbouleh is made with couscous, which contains gluten. Thank goodness for alternatives, like quinoa, we’ve got options!
It’s also a great option for entertaining. Serve in endive boats or in mini glasses with a mini wooden fork. OR serve as a salad or side for buffet or sit down dinner.
However you decide to serve this, ENJOY because it’s delish!
Red and White Quinoa Tabbouleh Salad
[adapted from New York Times]
- 1/2 cup white (original) quinoa
- 1/2 cup red quinoa
- 1 1/2 cups water
- 3 teaspoon salt
- 1/2 cup fresh lemon juice or lime juice
- 1/2 teaspoon ground cumin
- 1/4 cup extra virgin olive oil
- 3/4 cup parsley, finely chopped
- 1/4 cup fresh mint, finely chopped
- 6-8 scallions, white part and light green sections, finely chopped
- 1 red or orange bell pepper, chopped
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
Optional – not necessary for all. . .before cooking, rinse the quinoa (white & red) thoroughly.
In a medium saucepan, add quinoa, water and 1-teaspoon salt. Bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes. If there’s excess water, drain through a strainer and then spoon the quinoa back into the saucepan. Let sit uncovered or with a paper towel covering for 20 minutes. Use a fork to fluff the quinoa.
To make the dressing, whisk together the lemon (or lime) juice, olive oil, 2 teaspoons of salt, and cumin.
Transfer quinoa to a large bowl, drizzle dressing over and toss until well combined. Add remaining ingredients and mix until well combined.