In preparation for the Super Bowl, I reviewed every burger, onion ring, doughnut, nacho etc recipe I could find. The onion rings almost won out. Ultimately I went in a much different direction. Rather than stick to a meal or a bunch of hot "bites" that would send me into a kitchen rampage, I decided to sit back and make some mediterranean inspired fare.
The falafel recipe I used was from minimalist baker. The hummus was mostly thrown together. The tabbouleh though I took just a little more care. I made the tabbouleh oil-free because I wanted a light compliment to the falafels. You can always add olive oil over an individual serving (one teaspoon at a time) if you like the taste and texture of a little oil. I personally liked it better omitting the oil. I would love to play with this recipe even more and add more superfoods or even a little apple cider vinegar. The recipe below is a good basic place to start.
Basic Tabbouleh, Serves 6-8
Time: 12-24 hours
1 c. dry quinoa, cooked and cooled
1 large beefsteak tomato,* diced
1 large cucumber, sliced and quartered
2 c. parsley, chopped
1/4 c. mint, chopped
1 scallion, thinly sliced
1/2 tsp. salt
1/2 tsp. fresh ground pepper
1 garlic clove
Juice of two lemons
Optional: 1 Tbs. lemon juice
1. Combine first ingredients from quinoa through scallion in large bowl.
2. With a fork, whisk together salt, pepper, garlic, and lemon juice in a cup and pour over quinoa mix.
3. Stir until all of the ingredients are well mixed. Set in the fridge for 12-24 hours to allow flavors to blend.
4. Sprinkle hemp seeds overtop and serve.
*Tomatoes can be very difficult to buy when not in season. Nothing is worse than a bad tomato. Substitute any tomato type here that is in season. I used a beefsteak because it was the only available organic tomato that looked good.