Quinoa Tabbouleh Salad

A few weeks back the husband took the kids to his folks' house for the weekend (thanks, honey!), and I hosted a little reunion for my college girlfriends here in Seattle.

We talked until too late at night and then slept in. We were tourists at Pike Place Market and took in the sights of Seattle on a sunny summer day. We went to the beach and did some shopping. We missed our kids and our husbands, but at the same time we reveled in our girls-only time. And we ate. Oh, man, did we eat.

One of the meals we cooked included Quinoa Tabbouleh Salad. Maybe it was the company or the fact that I didn't spend the entire dinner chopping food into small pieces for the baby, but I couldn't stop thinking about this salad.

With a hearty helping of parsley and lemon, this salad reminded me of tabbouleh. But instead of bulgur wheat, I used quinoa for a gluten-free, protein-packed dish. The colorful veggies make it refreshing and healthy.

Whether it's for a girls' weekend, a barbecue, or just dinner with the family, Quinoa Tabbouleh Salad is perfect for your summer menu!

Let's get cooking!
Erin

P.S. If you have dietary restrictions, this recipe is low FODMAP in addition to being gluten free!

Gluten-Free Quinoa Tabbouleh Salad

2 cups water or broth
1 cup quinoa
Salt and pepper
Juice of 1 1/2 - 2 lemons*, divided
1 bunch parsley, chopped (about 1 cup)
1 English cucumber, quartered and sliced 1/4" thick
1 bell pepper, chopped into 1/2" pieces
11 ounces grape tomatoes, halved
1 tablespoon extra virgin olive oil

Combine water or broth and quinoa in a medium saucepan and bring to a boil. (If you're using water, I recommend adding a hearty pinch of salt to help season the quinoa while it cooks.) Reduce heat to low, cover, and simmer for 15 minutes, stirring halfway through. Allow the quinoa to sit, covered, for 5 minutes then fluff with a fork. Pour juice of half a lemon over warm quinoa and season with salt and pepper to taste. Set cooked quinoa aside to cool while you prep the veggies.

Combine parsley, cucumber, bell pepper, and tomatoes in a large bowl. Stir in juice of 1 lemon and olive oil. Stir in cooked quinoa. Season to taste with salt and pepper. If you want a little more zip, add a bit more lemon juice. Serve at room temperature or store in the fridge until you're ready to serve.

*Sometimes after the salad sits in the fridge for a while, it dries out a little bit. If this happens, stir in juice from another 1/2 a lemon and a drizzle of olive oil.

Grilled Corn Salsa

The sweet corn is at the market and it tastes so good cooked on the grill.

Erin's Corn, Avocado & Tomato Salad and Amy's Chili Lime Corn Salad are delicious ways to make the most of summer produce. This salsa is how we do corn at my house, when we aren't eating it straight from the cob.

I always cook a few extra ears when I make grilled corn in case someone wants seconds — and so I have enough leftover to whip up this side dish.

The combination of lime juice and fresh corn is a taste I just can't get enough of. Yellow or red bell peppers add some crunch, but since my husband is not a huge pepper fan, I usually leave them out.

We like to eat this salsa with chips or pair it with tacos, grilled meat or fish.

Mangia! Mangia!
Andrea

Grilled Corn Salsa

3 ears of grilled corn on the cob
1 pint yellow and red grape tomatoes, halved or quartered
1 bunch green onions, thinly sliced
1/2 cup to 3/4 cup cilantro, chopped
Juice of 1 lime
Salt and pepper to taste
1 teaspoon lime zest for garnish
Optional: 1 bell pepper, any color, diced

After the ears of corn are cool enough to handle, slice kernels off the cob and place in medium bowl. Hint: Use a bundt pan (shown below) to catch the kernels as you slice them off the cob.

Add tomatoes, green onions, cilantro, bell pepper if using, and lime juice. Add salt and pepper and stir to combine. Sprinkle with lime zest.

Serve immediately or refrigerate for 30 minutes or more. A little chilling lets the flavors combine and really boosts the taste of this salsa.

Cajun Turkey Jambalaya

Tired of leftovers? Here's a great way to disguise last night's turkey or chicken in an entirely new dish. This quickly-prepped dinner is a delicious way to use what's left from a big holiday bird or the weekend's whole roasted chicken. In fact, I ordered an extra large smoked turkey from my butcher this Easter — just so I could stir this up later on.

Why do I love this recipe so much? It's a one-pot meal. It's easily varied. It has bacon in it! And it works equally well with freshly cooked, leftover or smoked turkey or chicken.

But I have to be honest with you. The real reason this is one of my go-to suppers is that the turkey and rice dish is a real crowd pleaser at my house. The jambalaya delivers enough kick to satisfy my husband and oldest son Max, who prefer spicy foods. Yet the heat is mild enough for me and Sam to enjoy, too.

A California Chopped Salad or green salad topped with Apple-Herb Vinaigrette would be a perfect way to round out this meal.

Mangia! Mangia!
Andrea

Cajun Turkey Jambalaya
Adapted from About.com Southern Food

4 ounces bacon, chopped
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup chopped green bell pepper (red, yellow or orange bell peppers work here, too)
3 garlic cloves, minced
3 cups leftover or cooked fresh turkey or chicken (white or dark meat or both), cut in cubes
4 cups chicken stock or broth
1 cup chopped cilantro (or parsley or both), divided
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried marjoram
1/2 teaspoon cayenne pepper
2 bay leaves
1 1/2 cups raw rice
1/2 cup sliced green onions

Preheat oven to 350 degrees.

Using a Dutch oven or large ovenproof pot with lid, cook bacon over medium heat until crisp. Remove bacon and set aside.

Add the onion, celery, bell pepper, garlic and turkey to the bacon drippings and saute for 20 minutes, stirring often.

Add the chicken stock or broth, 1/2 cup of the cilantro, salt, black pepper, marjoram, cayenne and bay leaves. Stir together and bring to a boil.

Add the rice and stir to combine. Cover and place pot in center of oven. Bake until liquid is absorbed and rice is tender, about 45 minutes.

Spoon servings onto plates or into bowls. Top with green onions, bacon and remaining cilantro.