I found this recipe on the Weight Watchers site. I wanted to make this because I wanted a healthy salad that incorporates lots of veggies, but doesn't make me feel like I'm eating a ton of lettuce. (Lettuce and I have a complicated relationship ...) I also dig a traditional tabbouleh salad (a Middle Eastern influence of cucumber, tomato, lemon juice and mint), so I was intrigued by the idea of a Tex-Mex take on one of my favorites. Even if I think that cilantro tastes like soap.
|Yeah - I'm good for breakfast.|
adapted (barely) from WeightWatchers.com
1 c. uncooked quinoa, cooked
1 cup(s) tomato(es), diced (eyeball it ... use as many or as few tomatoes as you wish)
1/2 of a medium cucumber, diced (note - for future attempts at this recipe, I would peel the cuke) 1/3 cup(s) cilantro, leaves, fresh, chopped
3 Tbsp scallion(s), sliced
1/2 of a fresh lime, juiced
2 tsp olive oil, extra-virgin
salt and pepper, to tasted
1/2 tsp ground cumin (again, add according to taste - I used a generous amount of Penzey's Adobo Seasoning)
1 avocado, Haas, diced
Cook the quinoa according to the directions above (follow the link). Fluff quinoa with a fork and let cool to room temperature or until just slightly warm. Meanwhile, in a large serving bowl, combine tomatoes, cucumber, cilantro, scallion, lime juice, oil, salt and cumin. Add cooled bulgur to bowl; toss to combine. Gently fold in avocado and let stand 10 minutes for flavors to blend. Serve, or cover and refrigerate up to 6 hours. Let stand at room temperature about 10 minutes before serving. Yields about 2/3 cup per serving.