The rotating doors at our house are over for at least now, all visitors have left. It was really busy here with parents and in-laws and all other visitors, but now I can get back into my routines.
I hope everyone had a fabulous Easter (this is how we celebrate Easter in Sweden) or Passover; here in Seattle the weather was fabulous we had 70F weather and it was just gorgeous. I even had some time to do yard work and start planting my seeds for my vegetable garden.
Ella is growing fast, already 6 weeks old, time just flies. Things are great and she only wakes up once a night to eat, she is such a good sleeper and just a very mellow little girl, I am lucky.
Ever since I got pregnant I have been more conscious of eating healthy, don’t get me wrong, I will still eat desserts but I just make sure that not only do i take all my vitamins, but I just make sure I eat lots of fish and vegetables as well. I was feeding a human being. The same goes today, since I am breastfeeding I feel like I need to eat healthy since I am feeding this little child. It just makes me thinks twice of what I put in my mouth. The same goes for this recipe, quinoa is so good for you, it’s filled with fiber, iron, and all these amino acids, and when you make it into tabbouleh – YUM! I am a huge tabbouleh fan and when I made this recipe I at the whole thing for dinner. It was so good.
It’s time for another Secret Recipe Club “assignment!” Every month you get a name of a blog and you need to choose ANY recipe from that blog and then blog about that recipe by a date. It’s a secret because the blog owner does not know you are doing this until the reveal date. My secret blog this month was Nutmeg Nanny which is written by Brandy, and I love her blog.
She was just interviewed on Not Rachel Ray, here is a snap shot. “I’m a recently engaged 30-year-old freelance writer and nanny. I grew up in Ohio and moved to New York when I was 19 years old. I started Nutmeg Nanny a little over 3 years ago after I came across the blog Culinary Concoctions by Peabody. I remember reading her blog and thinking “Wow! She is amazing! I want to be like her”…haha that probably makes me sound like a crazy person, but that is really what I thought.” Continue reading.
Since I am a huge tabbouleh fan and was looking for something healthy to eat and feed my little girl I chose this recipe.
Yield: 6 servings
Prep Time: 30 minutes
Total Time: 30 minutes
2 cups water
1 cup quinoa
2 cup chopped Italian parsley
½ cup chopped scallions
2 medium tomatoes chopped
2 tbsp chopped fresh mint
1 minced garlic clove
1 tbsp chopped fresh basil
½ cup fresh lemon juice, about 2 medium lemons
¼ cup olive oil
¼ tsp kosher salt
¼ tsp freshly ground white pepper
Bring 2 cups of water to a boil in a sauce pan. Add 1 cup quinoa and cover and simmer for 10-15 minutes until all the water has been absorbed. Remove from heat, fluff, cover and let stand for another 15 minutes.
While quinoa is cooking, chop vegetables. Add all chopped vegetables and herbs to a large bowl and toss with lemon juice and olive oil.
When the quinoa and cooled add to vegetables and stir to combine. Add salt and pepper. Let Tabbouleh sit for a few hours to let flavors blend.
Adapted from: Nutmeg Nanny