Last week, Andrew and I were watching a triathlon on TV when the sport was interrupted for some sports nutritionist to showcase this recipe.
I realize this first sentence is surprising. If you’re surprised that we were watching a triathlon, well…I have to give Andrew a break from Bunheads and The Bachelorette, and if you’re surprised I found a recipe during a sporting event, well…me too.
I feel terrible, because I didn’t catch this guy’s name or site or anything else, since I was too busy writing down ingredients. I did catch that he called this dish “sexy” and so Andrew and I have been calling this Sexy Tabbouleh.
He’s not wrong about this being sexy. This dish is freaking awesome.
Start with quinoa. The rule is one part quinoa, to two parts liquid. Don’t use water. Use apple juice. The juice will make it sweet and lends itself to the fruit salad vibe of this dish. I used about a cup of quinoa, and two cups (plus a bit more) of apple juice. I boiled the juice and when it reached a rolling boil, I added a cup of quinoa. I let it cook for a few minutes before turning the heat to medium, and covering the quinoa while it simmered. Eventually, the quinoa will “puff” and come out of the grain. That’s how you know it’s done.
Let your quinoa cool, because this is definitely a cold salad situation. I stuck mine in the freezer. It worked.
Next, add chopped fruit. I used blueberries, strawberries, mango, and both red and green grapes. I chopped the strawberries, mango and grapes, but left the blueberries whole.
By the way, is there anything more awesome than summer fruit?
When you’re done with the fruit, mix it all up in a bowl. Then, squeeze a whole lemon over it. It will keep the fruit from browning and add a bit of tang.
Next, chop some mint. I know it sounds weird, but this is that extra BANG this recipe needs:
Once you’re done, add the mint, and the cooled quinoa. I let it all chill together for a little bit, added some chopped almonds on top, and then served it for a cold summer breakfast.
It was refreshing, light and filling all at once. Definitely going to be a staple in our fridge. I’m already dreaming up a warmed winter version. Mmmm.
- One mango, diced
- One cup blueberries, washed
- One cup red grapes, washed and halved
- One cup green grapes, washed and halved
- One cup strawberries, washed and chopped
- One lemon
- One cup quinoa
- Two cups (plus a bit more if needed) apple juice
- One tablespoon mint leaves, finely chopped
- Sliced almonds (optional, for garnish)
Boil one cup quinoa in two cups apple juice, until quinoa is fluffy and cooked. Let quinoa cool. Dice fruit as needed. Halve lemon and squeeze over fruit. Finely chop mint leaves. Combine all ingredients, and chill for one hour. Top with sliced almonds and serve cold.