Quinoa Tabbouleh Salad. I wasn't sure how my "meat and potatoes" crowd would react but they seemed to enjoy it, and I absolutely LOVED it. In fact, I liked it so much, that I have considered adapting it to a variety of different tastes.
Harvest Grains, an assortment of Israeli-style couscous, orzo, baby garbanzo beans, and red quinoa. The color combination is festive, and the nutritional content seemed decent: 2 grams of fiber; 6 grams of protein; 2 grams of sugar; 1 gram of fat. I bought a bag and decided to use these grains as a part of the adaptation of last week's salad. I prepared the blend according to the package directions, using chicken broth rather than water. Quick and Easy.
I decided to improvise, however, and made a one-dish meal rather than a side salad. To the grain mixture, I not only added the cherry tomatoes and cucumber, but I also added 1 cup diced boiled chicken breast and about 1/2 cup of feta cheese.
1 teaspoon Greek seasoning and 1/4 teaspoon Penzey's Shallot salt. A sprinkle of finely chopped mint added a splash of fresh flavor. And I must say, it was rather tasty!
This successful experiment has led me to think that there may be a variety of other one-dish meals that can be prepared from this one basic recipe: perhaps shrimp with a bay seasoning dressing, or shredded pork tenderloin, asiago cheese, with a Mexican dressing using lime juice, cumin and coriander.
This is the perfect dish to serve one night as a light dinner, and then eat the leftovers for lunch throughout the week. I would be happy to have this as a staple on my menu repertoire. If you can imagine another flavorful combination, I would love to hear it.