Recipe: Quinoa Tabbouleh

September 18, 2014 By: Serena

quinoa-tabbouleh-1
Happy Thursday, Noshers! How is your week going? It has been pretty busy at work, so the week is flying by for me! Today, I’m excited to share my first experience making quinoa.

In recent years, quinoa has gotten quite the buzz for its health properties, and as a complete protein.  All I know is that I love it!  You can use it as a base for all types of dishes, and it just absorbs and takes on the flavor of any add-in.

I admit that for someone who really likes eating quinoa (I find it such a neutral grain – in a good way!), it’s taken me a long time to actually try making it.  I think what held me back was the prospect of draining something so small. I mean, rice soaks up its liquid when you cook it. And pasta is super easy to drain. But the small grain of quinoa? Hmmm. Not so much. I knew that it would fall right through my colander. I finally caved when I saw a bag of pretty tri-color quinoa at my local Trader Joe’s, and also realized I could use a splatter shield as a strainer. Dunzo!

Since I had never made quinoa before, I scoured the good old internet for my first recipe. All I knew was that I wanted to use chicken broth instead of water to cook the quinoa, to impart more flavor.  I finally decided on this recipe for quinoa tabbouleh from Cooking Light. Trust me, the end product may be healthy buy it’s not light on flavor! If you are vegetarian, you can swap out the chicken broth for veggie broth or water.  Enjoy!

Quinoa Tabbouleh
(recipe from Cooking Light)

  • 1 3/4 cups water (as mentioned, I used chicken broth for more flavor)
  • 1 cup uncooked quinoa
  • 1/2 cup coarsely chopped seeded tomato
  • 1/2 cup chopped fresh mint or parsley
  • 1/4 cup raisins
  • 1/4 cup chopped cucumber
  • 1/4 cup fresh lemon juice
  • 2 tablespoons chopped green onions
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons minced fresh onion
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.

Have you made quinoa before? What’s your favorite way to prepare it?

Recipe: Basil Ice Cream

September 16, 2014 By: Serena

basil-ice-cream-2

Happy Tuesday, Noshers!  So you may remember a few months ago I declared this the “Summer of Ice Cream.”  You know, that my ice cream maker would be churning full force, and I’d try making a new flavor each week.  While I started strong with this recipe for roasted banana ice cream, I quickly learned that one batch makes A LOT.  You know, more than this girl should eat in a week (although I could eat that much ice cream a week. Sigh, moderation).  So it turns out that the Summer of Ice Cream turned out to be the Summer of Two Ice Creams, but hey – two ice creams are better than none, right?   My birthday present from my niece and nephew was David Lebovitz’s The Perfect Scoop, and I knew which recipe in that book I had to try next.

You may have seen this photo on my Instagram feed, where I asked for guesses on what this mint green concoction was: Continue reading »

Fun Fact Friday

September 12, 2014 By: Serena

french-cheese-board-1Happy FRIDAY, Noshers!  We made it through another week!  The weather here in NYC has definitely take on a bit of a chill; it’s no longer summer anymore :(.  What fun plans do you have in store?

Today’s Fun Fact has to do with my favorite food – cheese.  I stopped by the French Cheese Board last night (a really fun space!) – for today and tomorrow only, The Cheese of Europe is hosting a pop-up shop there, where you can sample French cheeses, butter, and other delicious goodies and purchase some of your own at wholesale prices!  Seriously good deals – I thought they were misprints.

Eating cheese and taking some home for more eating – that’s pretty fun, right? ;)

Have a great weekend!

French Cheese Board Pop-Up Shop
The Cheese of Europe
26 West 39th Street (between 5/6th Ave)
September 12-13
11am – 7pm

 

Recipe: Zucchini Noodles with Avocado Cream Sauce

September 11, 2014 By: Serena

 

zoodles-avocado-cream-1
I’ve gone ahead and done it, Noshers – I’ve jumped on the zoodle bandwagon! For the previously uninitiated like myself, “zoodles,” or zucchini noodles are the new hot thing (apparently).  I’ve heard zoodles are pretty popular amongst the Paleo set.  While I’m not a follower of the paleo diet (I like carbs and dairy too much!), I am always looking for ways to increase my veggie intake.  I justified that my new zoodle maker, the Paderno Tri-Blade Spiral Slicer, fell within my rule of “no more kitchen appliances that do just one thing” because thus far I’ve not only made zoodles but ALSO apple chips. So, win.

If you follow me on instagram, you might have seen this photo:     Continue reading »

Upcoming Event: Plate by Plate 2014! Friday, September 26th

September 10, 2014 By: Serena

Happy Hump Day, Noshers! The air is getting a cooler, the days are getting shorter – but no need to despair; that means food event season is here!  Today I’m excited to share about an event I will be attending later this month – Project by Project‘s annual tasting event Plate by Plate NY!

If you recall… Continue reading »

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