Happy Easter! We enjoyed a special service at Kettlebrook Church and then attended our traditional, annual egg hunt and lunch at Ron's wonderful Aunt Sally's house. She provides the ham, bread, and home-made ice cream while the rest simply have instructions to bring, "some kind of salad." These salads range from potato casserole, to fruit salad, broccoli salad, spinach- strawberry salad and today, my invention, a quinoa/tabouleh salad affectionately named, The Sand Salad. I actually contemplated a couple of options, primarily a family favorite mac and cheese casserole that calls for a can of mushroom soup, heavy cream, and extra cheese. In my quest to desperately minimize dairy, empty carbs, and unhealthy fats I relinquished tradition in lieu of something healthy and creative.
My primary inspiration for this salad came from two favorite sites, My Whole Food Life, by Melissa King http://mywholefoodlife.com/2012/10/18/super-simple-tabouleh-salad/ and Eat Good 4 Life. http://www.eatgood4life.com/mediterranean-quinoa-salad/#8eUWszhs87YQgRU1.32
Because I love Mediterranean grains and often read about the value of the Mediterranean diet, red wine included, this addition to our annual Easter feast seemed at the very least educational, or as I lectured Ron, "A cultural experience for your mouth!"
It actually received compliments, but perhaps I am mistaking the compliments for the sympathy vote. Many however asked for the recipe so I thought I would post it here. The whereabouts of the name, "Sand Salad?" Evidently, when I had already served my plate and was contentedly eating in the dining room somebody in the buffet line asked, "What kind of salad is this?" Ron's cousin Jay replied, "Looks like sand disguised with a mix of vegetables." Ron quickly informed him under no circumstance should Tiffany hear his remark, as she was already defensive about preparing a salad she knew would likely be met with familial disdain. How did I know? This morning I patiently encouraged Ron to try the salad even though he boldly informed me that NONE of the ingredients appealed to him. He had a scoop for breakfast and shamefully recanted his remarks declaring the salad, "delicious."
Later, when Jay commented to me, in front of Ron, about how much he enjoyed the salad, I gave Ron a knowing look informing him that he should have an open mind just like his cousin...willing to try new flavors and recipes. Ron of course called Jay's bluff and delightedly informed me that only 15 minutes earlier, Jay was entertaining the buffet line with a comedy routine about my salad creation. Regardless, we all ate it, and even Trey who was eating in another room said many were commenting on the unique flavors and requesting the recipe.
It actually received compliments, but perhaps I am mistaking the compliments for the sympathy vote. Many however asked for the recipe so I thought I would post it here. The whereabouts of the name, "Sand Salad?" Evidently, when I had already served my plate and was contentedly eating in the dining room somebody in the buffet line asked, "What kind of salad is this?" Ron's cousin Jay replied, "Looks like sand disguised with a mix of vegetables." Ron quickly informed him under no circumstance should Tiffany hear his remark, as she was already defensive about preparing a salad she knew would likely be met with familial disdain. How did I know? This morning I patiently encouraged Ron to try the salad even though he boldly informed me that NONE of the ingredients appealed to him. He had a scoop for breakfast and shamefully recanted his remarks declaring the salad, "delicious."
Later, when Jay commented to me, in front of Ron, about how much he enjoyed the salad, I gave Ron a knowing look informing him that he should have an open mind just like his cousin...willing to try new flavors and recipes. Ron of course called Jay's bluff and delightedly informed me that only 15 minutes earlier, Jay was entertaining the buffet line with a comedy routine about my salad creation. Regardless, we all ate it, and even Trey who was eating in another room said many were commenting on the unique flavors and requesting the recipe.
Ingredients:
Tabouli (1box of organic bulgar...easy to prepare with just 1 1/2 cup hot water)
Quinoa (2 cups...cook)
Cherry tomatoes (sliced/chopped)
Carrots (2-3 grated in my food chopper)
Red onion (grated in my food chopper)
Kalamata olives (sliced..about 1/2 can..this is the strongest flavor)
Feta cheese
Fresh dill(1 oz. processed in my food chopper)
Fresh mint (1 oz. processed in my food chopper)
Dressing:
Olive oil (3 Tbsp)
Red wine vinegar (1/3 cups... I did not have Rice Wine vinegar)
Lemon juice (1/4 cup)
Himalayan Sea Salt
I made the salad the night before and added the dressing in the morning so it would not be mushy today.
Tabouli (1box of organic bulgar...easy to prepare with just 1 1/2 cup hot water)
Quinoa (2 cups...cook)
Cherry tomatoes (sliced/chopped)
Carrots (2-3 grated in my food chopper)
Red onion (grated in my food chopper)
Kalamata olives (sliced..about 1/2 can..this is the strongest flavor)
Feta cheese
Fresh dill(1 oz. processed in my food chopper)
Fresh mint (1 oz. processed in my food chopper)
Dressing:
Olive oil (3 Tbsp)
Red wine vinegar (1/3 cups... I did not have Rice Wine vinegar)
Lemon juice (1/4 cup)
Himalayan Sea Salt
I made the salad the night before and added the dressing in the morning so it would not be mushy today.
This Tabouli salad mix was at Pic and Save. I would certainly use it for future recipes.
Karen's Energy health food store in West Bend always has reputable, organic products. This three pound bag of organic quinoa has lasted me for a few months and was ideal for today's recipe.
My finished product of Quinoa/Tabbouleh salad...thankful for my leftovers this evening. Please refer to the websites above for more details if you are an "exact" cook. Much like my approach to life, I am probably more eclectic in the kitchen than others. I hope you enjoy it!
Thank you for reading and Happy Easter!
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