I had a wonderful trip to Miami — it was so nice to be in the sun and walk around without a heavy coat! (in fact, I was so used to not wearing my coat that I left it in Miami, which made deboarding the plane at La Guardia not a lot of fun).
While down there, I visited a few health food restaurants and got a few ideas for some meals, all of which I will make over the next few weeks. My favorite was quinoa tabbouleh, which I had at a place called Java Cafe in South Beach. I decided to recreate it this weekend. It turned out well! It’s light, super easy to make, and gluten-free (tabbouleh normally calls for bulghur, or cracked wheat).
- 1 cup quinoa, cooked and cooled
- 1 pinch salt
- 1/4 cup olive oil
- 1/2 teaspoon sea salt
- 1/4 cup lemon juice
- 3 tomatoes, diced
- 1 cucumber, diced
- 2 bunches green onions, diced
- 1 cup fresh parsley, chopped
Stir all ingredients together. Enjoy!