Guess who’s back? …Back again? ME! It’s MEE!! REMEMBER ME?!?!
I have many excuses to explain my absence from the blogosphere: school, practicums, research… But what’s important is:
A. I’m DONE my masters! B. I will hopefully pass my licensing exam and be a full-fledged Occupational Therapist in 3 short months!! C. I have time to reorganize and start blogging again!!!
Last night, I made a Mediterranean meal, and for the apps, I prepared a Three-Dip Platter of Baba Ganoush, Hummus and an Apricot “Tabuleh”. I say “tabuleh” because I mean it in the loosest terms, I had no bulgar in the pantry, my garden tomatoes were unripe (and I was too lazy to go to the store), and seeing those delicious looking apricots sitting merrily in my fruit basket, I decided to forgo the red onions and go with a sweet, fruity, and nutty version of the traditional tomato-parsley-bulgar salad. This version is perfect for the summer, either as a light lunch, or an appetizing start to a dinner.
Apricot and Quinoa Tabuleh with Pickled Radish and Almonds
Makes about 2 Cups
- 1/2 Cup Quinoa
- 1/2 – 1 Cup Parsley (roughly chopped)
- 1/4 Cup Pomegranate Seeds
- Juice of half a lemon
- 1/3 Cup Almond Flakes or Slivers (toasted)
- 1 tsp Orange Essence
- 1 Medium Apricot (cubed)
- 3 Small Radishes (thinly sliced and then quartered)
- 1/2 Cup Vinegar
- 1/2 Cup Warm Water
- Pinch of salt
- 1/2 Cup Sugar
- 1/3 Cup Almond Flakes or Slivers (Toasted)
The Fun Part:
- Toast Quinoa in an empty saucepan until lightly golden, then, cook quinoa based on package instructions. Usually it’s 1 part quinoa: 2 parts water, bring to boil, and then simmer for about 15 minutes, uncovered. I usually add a pinch of salt to the cooking water.
- While the Quinoa is cooking, prepare the pickling fluid for the radish by dissolving sugar in warm water and vinegar and a pinch of salt. Place sliced and quartered radishes in pickling fluid for about 15 mins, drain and set aside.
- When Quinoa is cooked, let it cool till lukewarm. Add parsley, pomegranate, pickled radishes, apricots, toasted almonds, lemon juice and orange essence. Mix and season to taste with salt and a pinch of sugar (if you find it too tart).