Quinoa Tabouli Recipe & Switching to Raw Honey
Oh happy day! Who’s doing their Friday happy dance? I am.
Yesterday was a day of great eats. Although I didn’t get too creative with breakfast and went with my fav; banana with peanut butter, cinnamon, and a touch of honey, I did change it up just a bit. I am now using raw honey instead of the good old honey bear and this stuff rocks my socks for multiple reasons.
Why I switched to raw organic honey
- It tastes incredible.
- I bought it locally and could tell you exactly what farm in MN it came from.
- It has health benefits such as: wound healing, boosts immunity, traditionally has been used to heal ulcers, diarrhea, and other gastrointestinal issues.
- Rich in B vitamins and vitamin C and contains healthy minerals too!
- In the processing of your everyday honey bear squeeze bottle honey, beneficial enzymes, nutrients, and antioxidants are often destroyed. Instead of reaping the wonderful health benefits of honey, you are really stripping away the goodies.
- I love it.
some information was gathered from this source
The only downside is it is definitely a little more expensive than the traditional honey bear, but you can see why right? It’s worth it! Another FYI, buy organic if you can.
A friendly reminder: children under the age of one should not consume any type of honey as it has the potential of causing botulism.
Anyway, moving on. After my Insanity workout, I was craving nutrients in a huge way. Usually I hedge toward smoothies post workout, but today I went the salad route. I must say this turned out to be one pretty darn beautiful salad.
What’s in it: mixed spring lettuce, grated carrot, grated pepper cheese, peas, red bell pepper, sunflower seeds, Applegate roasted turkey from the deli, and homemade mustard dressing.
Dressing: deli mustard, red wine vinegar, dash of garlic powder and black pepper, and a touch of water.
For dinner, we had my mom and dad and brother Kevin over for a Mediterranean themed dinner.
On the menu: chicken and veggie kabobs, hummus, veggies, fresh fruit, and quinoa tabouli!
Oh my goodness I love this food so much. I especially love making it at home because I can control EVERYTHING that goes into it–including the salt content.
This was my first ever attempt at making tabouli. Traditional tabouli uses bulgar wheat, but I wanted to make mine with protein-rich quinoa, and am THRILLED with the result. If you are a tabouli fan, this is a recipe you are absolutely going to want to try! It’s truly so easy too!
|Quinoa Tabouli|| |
- juice from ¾ of a large lemon
- 2 Tbsp. olive oil
- ½ tsp. dried oregano
- 3 garlic cloves
- 2 cups cooked quinoa, cooled
- 2 cups parsley, chopped
- ¼ cup mint, chopped
- ½ cup cucumber, diced
- ½ cup onion, diced
- 1 Roma tomato, diced
- salt and pepper to taste
- In a large bowl, combine lemon juice, olive oil, oregano, and use a fine cheese grater to grate garlic cloves into juice mixture.
- Add remaining ingredients into bowl, stir to combine.
- Cover and refrigerate overnight if possible to let flavors blend together.
- Serve cold on a bed of lettuce (optional). Great with chicken kabobs and hummus.
Happy Friday to all of you beautiful people. Catch up with you later!
What are your favorite ways to enjoy honey?
My favorite ways are of course drizzled over pb toast or pb and banana with a touch of cinnamon, or in a mug of hot water with fresh ginger.