Quinoa Tabbouleh

Where has the summer gone? I can't believe it is the end of July already. We have been so busy, all I have been able to do is do quick recipe in post and insta stories and absolutely no work on the blog. We have been working hard and playing hard. Good news is that I have summited some awesome peaks, done some great camping, and finished the pizza oven. Hooray! But as always, I have been eating some deliciously cheap food.

Here is a sample of what we've been up to

Escaping heat at splash pads...and boating

Climbing trip to City of Rocks

My baby turned 2! He was most excited about all those little trucks. Did not even touch the cake.

Backpacking in the Uintas

I busted apart my trail shoes...too much fun...

Hammocking and fishing with my boys in the Uintas to escape the heat

I successfully dehydrated and took hummus backpacking. WINNER. This has changed my life.

I have been stitiching together the WURL with some girl friends. Hope to do it next season.

Climbing South face of Superior

Top of Mt Superior

Approaching Devil's Castle

Top of Sugarloaf with my Mountain Ladies

2nd AF Twin on the way to Redstack

Top of White Baldy

Lately, (as in the past 2 years since my son was born) I have been have G.I. issues and I have been experimenting with what does and does not set it off. I have come to the conclusion that it doesn't matter what I eat. Because I will eat/not eat one thing and be great. Try that combo again = BAD. I have no answers. I have been trying to up my good microbes in my gut and eat less acidic food (which is so hard in the summer with all the ripe berries and tomatoes etc.) so we will see how it goes.

As for now, let's talk about Tabbouleh. I found this recipe on a website I rarely visit, food.com but I was very surprised how much I enjoyed it. It is really easy to make and I only made 2 changes. I use quinoa instead of Bulgar because I have it around more often and I prefer the taste of quinoa. And, I don't use 5 T of olive oil. I just add the oil 1 T at a time until I reach the taste/moisture I desire.

We eat this as a salad paired with anything like this tasty sweet potato and lentil dish. (I will post that one later...

Ingredients

2 bunches fresh parsley, chopped

1 bunch green onions, chopped

4 (large) Roma tomatoes, diced

3 lemons, juiced seeds removed)

5 T olive oil

1 c quinoa

2 c water

1/8 tsp fresh ground pepper

1/8 tsp salt

Directions

1. Combine water and quinoa in a small sauce pan over high heat. Bring to a boil, reduce heat, cover and and simmer until soft and fluffy. (Or just throw it in the rice cooker, that is what I do.)

2. Chop parsley, green onions, and and tomatoes and combine in a large salad bowl.

3. Juice lemons and pour over salad. Add salt, pepper, and oil 1 T at a time until you reach the flavor you enjoy. (I don't do 5 T)

4. When quinoa is done, fold into salad, taste test and adjust spices as needed.

5. Cool or serve immediately.

6. ENJOY