Quinoa Tabouli: wheat and gluten free and yummy!

Let's make a fresh, healthy, and hearty salad! Parsley is coming up in my garden right now and I just picked it and made this tabouli salad. I think that the quinoa is actually better than bulgur wheat in this recipe, plus, it is wheat and gluten free and very high in protein. Here is how to make it:

2 uncooked quinoa
4 cups water

Bring 4 cups of water to a boil and then add 2 cups quinoa. Cook on med-low heat for 10-15 minutes or until all water has been soaked up by quinoa. Place cooked quinoa in a large bowl and let cool. When cool (15 minutes or so) add:

1 cucumber, peeled and chopped 1-2 stalks of celery, chopped small
2 tomatoes, chopped, or a package of cherry tomatoes
1 bunch green onions, (8) chopped small
2 cups fresh chopped (diced) parsley

Dressing:
1/2 cup fresh lemon juice
3/4 cup extra virgin olive oil
1 clove garlic, minced
1 tablespoon pepper
2 teaspoons salt

Mix above dressing ingredients thoroughly then stir into the quinoa and vegetables. Serve cool. This dish is a wonderful summer treat with lots of fresh raw vegetables and healthy garlic, lemon, olive oil, and parsley! Enjoy the tabouli as a light breakfast or lunch or as a side dish.

Some of the tabouli ingredients

Parsley: the heart of the dish!

Yum yum

Healthy Tuna - Noodle Casserole

I remember rich and cheesy tuna and noodle casseroles as a child. This is just as good, and it has lots of vegetables, as well as fresh tomatoes and parsley. I like to make this dish when I want to have two dinners made in a row. I make enough to feed a family of 3 to 4 for two big meals. Add a green salad or an easy chard stir fry and it is complete!

You'll want:
2 - 16 oz packages of brown rice (or wheat) penne pasta (I get these from Trader Joe's)
2 - 14 oz cans of cream of mushroom soup, I use Health Valley brand because it is wheat-free and has fewer additives than the other brands in my local grocery store
4 cups of chopped chard and/or kale
3 cloves garlic
3/4 cup grated white sharp cheese
3/4 cup grated yellow jack cheese
3 cans of tuna, drained
1 large tomato chopped
1/4 cup finely chopped parsley (approximation)

The Noodles:
Cook according to directions, strain out water, then return noodles to pan and add 1 TBS olive oil and stir. Fill 2 - 9" pie pans with noodles and pour sauce over the top (see "Sauce" recipe below). There will probably be some extra noodles left over.

The Sauce:
Heat frying pan on medium with 1 TBS butter. When lightly sizzling, add garlic and stir for 10 seconds or so and then add chard and kale (chopped small, one inch squares or so). Turn temperature down slightly then cover for one minute. Add 2 cans of cream of mushroom soup and 3 cans of tuna. Stir and cook for 1 minute. Pour over noodles in two 9 inch pie pans.

The Pie:
Now you have noodles and sauce in pie pans. Sprinkle grated cheeses over pies evenly. Sprinkle chopped parsley and fresh tomatoes.

Now put the pie you want to eat tonight in the oven on broil until cheese is melted to your liking, and serve. You can save the other pie for tomorrow or freeze it. Or surprise a friend with dinner.