Tabouli Salad

I was hoping to post a mouth watering and incredible write up on my version of Selden Standard’s Squid Ink Chittarra, but it didn’t turn out like I wanted. It tasted good, but it was not pretty and not picture worthy. It wasn’t awful for my first attempt, I just need practice. Stay tuned!

In the meantime, here is a delicious and healthy recipe for Tabouli Salad. Oh, did I mention it’s really easy, too? It requires minimal cooking (quinoa). This recipe for Tabouli Salad involves some store bought ready to serve (RTS) ingredients. Hey, we’re all busy and there’s nothing wrong with cutting corners from time to time.

One of my favorite brands is Steve’s Mediterranean. Steve’s offers an array of delicious and healthy options including tabouli, grape leaves (veggie and meat) hummus (classic and red pepper), garlic sauce, falafel, and more! Available at your local grocer (Kroger, & Meijer) which makes it super convenient and easy to incorporate into meal planning. For my Tabouli Salad recipe, we use two of Steve’s Mediterranean choices. Enjoy!

What You’ll Need

• 1 package of Steve’s Mediterranean Tabouli
• 1 package of Steve’s Mediterranean Lentils and Rice
• 1 can of garbanzo beans (chick peas) Low sodium if available
• 1 cup of cooked quinoa
• 1 cup cucumber, diced
• Handful of kalamata olives, diced (any olive will do)
• Greek dressing
• Lemon juice, salt and pepper to taste
• 1/4 red onion, diced (optional)

Prep time: 10 min

Serving: Makes 4 servings

Step 1

• Prepare the quinoa. I really like Minute Ready White & Red Quinoa, but you can use the long cooking quinoa. I buy a two pack and one is the perfect amount for this recipe. You pop it in the microwave for 1 minute and bam! It’s ready. I am good at a lot of things, but cooking grain is not one of them (rice, quinoa, etc). Once prepared, fluff with a fork, and set aside to cool.

Step 2

• Open the can of chick peas and rinse really well, drain. Chop the cucumber and olives.

Step 3

• In a large bowl, combine the tabouli, lentils & rice, cucumber, olives, chick peas, and quinoa (once cooled). Mix and add your favorite Greek dressing. The tabouli has tomatoes, but you could add more if desired.

Tip: This salad doesn’t need a lot of dressing, but add as much (or little) as you’d like. The lemon brightens this Tabouli Salad right up and a wedge per serving does the trick.

I also am obsessed with the Specially Selected House Vinaigrette dressing available at Aldi. It’s a sweeter take on a Greek dressing and yummy as hell! I make this salad on Sunday or early in the week and it makes about 4 lunches for the week.

My recipe for Tabouli Salad was inspired from a dish I get from Nana’s Kitchen in Wyandotte, MI. There are not many healthy lunch options in the area so I fell in love with this salad. It’s the perfect portion size and only $6. However, I am a working girl and cannot be going out to lunch daily, so I decided to recreate this at home for a more economical lunch choice. It’s not exactly the same, but pretty damn close and delicious! The best part: My Tabouli Salad is totally vegan and full of vitamins and nutrients.