Healthy, fresh, bright, easy, delicious, perfect…

Ecuadorian Tabbouleh
Thank you to Lucy for the recipe!

2 cups quinoa
4 cups water
¼ c. chopped red onion
½ c. EACH chopped cilantro, mint and parsley
1/3 c. extra virgin olive oil
2 TB. Lemon juice
3 TB. Lime juice
1 avocado, peeled, pitted, cut into cubes
4 tomatoes peeled, seeded, diced
2 pepino melons, peeled, seeded, diced (hard to find-try an Asian store)

Wash quinoa under running water. Place in medium pan. Add water. Bring to boil. Reduce heat to low. Cover. Simmer until liquid is absorbed, 10 to 15 minutes. Remove from heat. Fluff with fork. Quinoa will be somewhat translucent. Transfer quinoa to large bowl. Cool to room temp.

In mixing bowl combine red onion, cilantro, mint, parsley, olive oil, lemon and lime juice. Add remaining ingredients. Toss gently with quinoa. Season to taste with sea salt and freshly ground black pepper. Enjoy!

My Notes: Don’t add the dressing until right before you serve the salad or it will get too soggy. Also, dress only as much as you can eat right away. I don’t think it keeps very well for the next day.

Say hello to two new S.D. food bloggers:

Liz at Yummy 4 My Tummy

and

Oh-S0-Yummy (a group food blog by hungry college students!)

I do believe that two things are true:

1) Everyone loves granola.

2) Nobody loves being a Fat Ass.

However… it’s a proven fact that too much granola leads to fat-assedness.

Unfortunately, granola has such a reputation for being uber-healthy that it takes a good month of a passionate granola addiction and rising scale consequences before you realize that granola had better be a special treat or else you’ll be shopping in a whole other part of the department store, if you know what I mean!

I think that the following recipe is a good compromise so that you can enjoy granola (and its health benefits) regularly while remaining your current jeans size. Obviously, you can adapt the ingredients to taste. This time I used walnuts and sunflower seeds; next time I plan to use sliced almonds. This time I used dried cranberries, and next time I’m thinking of using dried blueberries

The basic concept of brown sugar dissolved in water with no oil is tastier than you might think and makes this granola healthier than most, especially the store-bought granolas. To make it even more low-fat, decrease the amount of nuts and seeds.

Crunchy Light Granola
Makes a ton

1 1/2 cup brown sugar (or cut back to 1 cup)
1/2 cup water
4 tsps pure vanilla extract
1 tsp salt
8 cups rolled oats
2 c chopped pecans or walnuts, or sliced almonds
2 c chopped dried cranberries or other dried fruit

Preheat oven to 275 degrees F.

Line 2 cookie sheets with parchment paper and reserve.

Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.

In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets. (to clump the granola, squeeze it into clumps while on the baking pan, but before baking. Don’t skimp on this step or you will regret it later!) Bake 45 minutes to 1 hour or until golden and crunchy.

When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. (I actually put the fruit in before baking and it turned out great, too!) When granola has cooled completely, store in an airtight container.

Enjoy with yogurt and fruit.

An exuberant THANK YOU to everyone who’s made my FIRST year of food blogging so fun and rewarding and interactive and supportive and just plain delicious! I seriously can’t believe that it was one year ago today that I fired up this blog. I still remember the very first comment I received… from Michele at Oswego Tea. And I’m forever indebted to every single person who’s encouraged me and linked to me and tried my recipes and stopped by to say hi.

Cheers to many more years of sharing a Zen appreciation of good food in San Diego and around the world!

♥Beth