I wanted to make a gluten free version of Tabbouleh so included Quinoa! It’s perfect!

There’s something about Spring that makes me crave bright green flavors!

Which generally means I’m incorporating as many fresh herbs as possible.

Tomorrow I am making Falafel which I’m going to serve on a great big board with lots of tiny bowls of other levantine favorites like hummus, Jerusalem salad, baba ghanoush, marinated olives and feta, and this gorgeous Quinoa Tabbouleh.

Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion.

As with many classic dishes the variations are many.

My Tabouleh & Couscous Salad pictured above is so flavorful and delicious, it makes a wonderful side dish.

The Ingredients

This time around I wanted more bright green herb flavor in my tabbouleh so I incorporated loads of fresh parsley, cilantro and mint, as well as green onion and cucumber.

Making it Gluten Free

Simply swapping cooked quinoa for bulgar or couscous kept the same flavor profile but makes this Quinoa Tabbouleh gluten free.

For best results when cooking quinoa you should always rinse with water until the water runs clear.

I then lightly toast the rinsed quinoa in a dry skillet before boiling.

The result is tender quinoa that’s perfect in any number of dishes from Mushroom, Sausage & Sage Quinoa Stuffing to Quinoa & Raw Veggie Salad to Blueberry & Mango Quinoa Salad.

Why You’ll Love It

This Quinoa Tabbouleh is everything I hoped it would be.

It’s super healthy and a good source of protein, fiber and vitamin C. The layers of flavor are bright with fresh herbs, lemon, tomato and cucumber. And it’s beautiful and fresh and an absolute must-include with our Levantine Mezze.

I can hardly wait to graze my way through these incredible middle eastern flavors.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Quinoa Tabbouleh

Tabbouleh (also known as tabouleh and tabouli) is a Lebanese salad classically made with bulgar, seasoned with lemon juice, fresh parsley and mint, with fine diced tomato and onion. This gluten free version replaces bulgar with quinoa.

Course Salad

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author Libby with Lemony Thyme

Ingredients

• 1/2 cup uncooked quinoa
• 2 cups fresh parsley stems discarded
• 1 cup fresh mint stems discarded
• 1 cup fresh cilantro (or parsley) stems discarded
• 2 cloves garlic chopped
• juice of 1 lemon
• 1/4 cup olive oil
• 2 green onion thinly sliced
• 1 plum tomato fine diced
• 1 persian cucumber fine diced
• salt & pepper to taste

Instructions

• Rinse quinoa in a fine mesh strainer until water runs clear. Heat a skillet over medium-high heat. Add rinsed quinoa and stirring frequently lightly toast, 4-5 minutes. Add toasted quinoa to 1 cup water in saucepan. Bring to boil, then reduce heat to low and cook for 10-12 minutes until water is absorbed. Fluff with fork. Allow to cool.
• In the bowl of a food processor, add fresh herbs, garlic, lemon juice and olive oil. Finely chop mixture. In a bowl, stir chopped herb mixture with thinly sliced green onion, diced tomato and cucumber and 1 cup cooked quinoa. Season with salt & pepper to taste.

The post Quinoa Tabbouleh Gluten Free appeared first on Lemony Thyme.

This salad.  This Fattoush Salad is flavor love.

I was working hard to use ingredients already on hand.  I may be a bit out of control.  Pantry and freezer doors are…busting.  So I went on offense and typed pita, lettuce, mint, tomato into my search engine field.

Kabam!!! Pow!! Fattoush!

When my search engine returned images of Fattoush…it was love at first site.  Trust me.  This salad is so deliciously flavor packed.  I made a pomegranate sumac vinaigrette using pomegranate juice, lemon juice, ground sumac berries, and olive oil.  If you’re not familiar with sumac, it’s a dried berry that’s ground and used in many Middle Eastern dishes.  I was first introduced to it at Rumi’s Persian Kitchen, where we sprinkled it over our dishes.  It is also available from the great people at Penzey’s Spices.

Fattoush is a Lebanese twist on the Tuscan Panzanella Bread Salad, using toasted pita bread.  This salad makes a wonderful easy lunch or add grilled shrimp or chicken for a lovely dinner salad that your family and guests will be smitten with.

Not only is Fattoush full of fresh bright flavors but it fits so nicely with our Healthy Choices plan.

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Fattoush Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2

Calories 187kcal

Author Libby with Lemony Thyme

Ingredients

For the vinaigrette…

• 2 Tbl. lemon juice
• 1/4 cup pomegranate juice
• 1/4 cup olive oil
• 1 tsp. sumac
• 1/4 tsp. salt
• 1/4 tsp. pepper

For the salad…

• 3 cups lettuce leaves torn
• 1/2 avocado sliced
• 1 salad cucumber sliced
• 8-10 cherry tomatoes halved
• 2 scallions thinly sliced
• 1/4 cup red onion fine diced
• 1/4 cup fresh mint leaves
• 1/4 cup pomegranate arils
• 1/2 tsp. sumac
• 1 pita bread cut into bite-sized pieces and lightly toasted

Instructions

For the vinaigrette…

• Combine ingredients in a glass jar. Shake to combine. Chill until ready to serve.

For the salad…

• Divide lettuce between two plates. Add sliced avocado.
• In a medium bowl combine cucumber, tomatoes, scallion, red onion, mint leaves, and pomegranate arils. Toss with a couple tablespoons of vinaigrette, adding more to taste. Spoon mixture onto bed of lettuce. Sprinkle with toasted pita and sumac.

Notes

Serving size: 1/2 recipe listed = 5 WW Pts+

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It’s Independence Day weekend and that calls for a new cocktail recipe to celebrate.

Kiwi Mojito {with Agave Syrup}. 

Shades of green with kiwi, lime and mint.  There’s nothing like a rum cocktail to transport you squarely into a holiday weekend.

I woke this morning to lightning strikes followed closely by roaring thunder.  It was awesome.  I’m a huge fan of thunderstorms, they’re akin to riding a rollercoaster for me, when my adrenaline is free flowing.

As much as I wanted to sleep in on this holiday weekend, Mother Nature had other plans.  So I counted the seconds between lightning bolts and thunder rumble.  Every second between a lightning bolt and thunder represents a mile (generally speaking), because light travels more quickly than sound.  Thanks to Siri for this tidbit.

Side note:  I first learned to count between lightning and thunder while watching a movie.  I think it was Poltergeist but I’m not sure.  I’ve googled numerous ways to try and confirm.  Can anyone help confirm this?

Counting thunder claps led to me slowly start planning out my day.  Get up (a good place to start), confirm indoor walking track is open, walk my daily minimum, get my toes done, then buy a few multiple-recipe ingredients at the grocery store and come on home.

Ugh!  Neither the website nor Facebook page said they were closed.

As of this week’s weigh-in, I’m down 55 pounds.  I’ve somehow managed to balance my love to eat, love to cook, love food photography…with my love of cocktails, like Kiwi Mojitos.

So when life throws a curve ball into my pre-planned day, I say no worries.  A break in the weather motivated me to make this ‘walk’ happen.  I’ve shared before that I’m a big fan of walking.  Never underestimate the benefits of moving.  No gym membership required (although good walking shoes are worth the money).

I followed the sidewalks around the CLOSED rec center.  They led me across the street to the high school and back up to the splash park.  When you’re desperate for steps you just keep walking….which delivered me to this place.  Seriously.  I had no idea this gem existed in the woods behind my bad-weather indoor walking center.  I sent a picture text to my walking buddy “your kids would love this place.”

It was a drizzling, spitting rain, bursts of downpours kind of day.  But these heavily wooded trails kept me mostly dry.

It’s hard to explain the feeling associated to discovering new walking trails.  Walking is when I download.  I love my walking buddies and I love my walking self.  I’m more of a listener than a talker when we group walk, but when I’m alone….I’m a talker.  Ha!

My rec center being closed today for the holiday weekend was a blessing.  I logged a three mile walk/hike in a new environment, with a dose of self-therapy.   I’ve now got a new favorite walking path with lots of personality.  And it happens to be very close to my favorite get-your-toes-done place.  Another reason to celebrate with a Kiwi Mojito {with Agave Syrup}.

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Kiwi Mojito {with Agave Syrup}

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 2 kiwi fruit
• 4-6 mint sprigs divided
• Lime cut into wedges
• 2 Tbl. agave nectar
• 4 ounces white rum
• Tonic or club soda

Instructions

• Peel kiwi. Add to glass with mint and lime wedges. Muddle.
• Add ice, agave nectar, rum and swizzle. Top with tonic or club soda.
• Enjoy!

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From the minute I first spotted fresh cranberries in the market I knew a Cranberry Mojito was in my future.  The perfect holiday cocktail or mocktail.  Here’s how we make them.

Fresh cranberries are just begging to be turned into simple syrup.  The process is similar to making homemade Cranberry Sauce.  Fresh cranberries, sugar and water simmered into a sweet-tart love fest.

For our Cranberry Mojitos you’ll want to simmer the cranberries until they just begin to burst.  Then allow them to cool completely before straining off the cranberry simple syrup, which can be made a day or two in advance.  I reserved the cranberries to add to our cocktail.

To make the Cranberry Mojitos you’ll want to muddle mint and lime slices in a glass.  You can use the handle of a wooden spoon or you can invest in a muddler, like mine from OXO.  Then add rum and pour into an ice filled glass. Top with simple syrup, club soda, and reserved cranberries.  Enjoy!!

Recipe note:  I saved the cranberries from our simple syrup and added several to our glass.  Pretty and edible.

Recipe note two:  Cranberry Mojito Mocktails are also delicious.  A festive drink the whole family will enjoy.  Simply omit rum.

Be sure to check out our other favorite Mojito recipes below.

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Cranberry Mojitos

Author Libby with Lemony Thyme

Ingredients

For cranberry simple syrup…

• 4 ounces fresh cranberries
• 1/2 cup sugar
• 1/2 cup water

For cranberry mojito…

• ice
• 2-3 lime wedges
• 10 mint leaves
• 2 ounces rum
• 2 ounces cranberry simple syrup
• 2 ounces club soda

Instructions

For the cranberry simple syrup…

• Place sugar, water and fresh cranberries in a small saucepan. Heat over medium-low heat, for 10 minutes or until cranberries just begin to burst. Remove from heat and allow to cool completely. Can be made 1-2 days in advance. Strain syrup and reserve cranberries.

For the cranberry mojitos…

• Add lime wedges and mint leaves to a glass; muddle. Add 2 ounces of rum.
• Fill separate glass with ice and 8-10 reserved cranberries. Pour in muddled lime, mint, rum mixture. Add 2 ounces or more of simple syrup. Top with Club soda.

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When life gives you Boston Bibb lettuce and chicken, the first thing that comes to mind are lettuce wraps.  Our Chicken & Cashew Lettuce Wraps are a favorite but these Thai Larb Salad cups may have just inched them out in a popularity contest.

Fresh herbs & aromatics are responsible for most of the remarkable flavor in this dish, but I must give credit where credit is due and tip my hat to fish sauce.  Yes.  Fish sauce.  I will admit that I feared this ingredient for a long time but I have learned that when balanced with sweet and sour it becomes a recipe changer.

I adore this picture of our buttery sun kissed bibb lettuce cups.  They were after all the ‘leftover’ ingredient in the fridge that inspired our Thai Larb Salad.  After recently making a Waldorf Salad for a dear friend’s retirement party I ended up with an extra head of this treasured green.

They were the perfect vehicle to deliver the big bold flavors of Thai Larb Salad.

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Thai Larb Salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2

Author Libby with Lemony Thyme

Ingredients

• 1/2 lb. ground chicken or pork
• 1 Tbl. sesame oil
• 1 shallot finely diced
• 1/4 cup red onion finely diced
• 1 Thai or Serrano chili thinly sliced
• 1 garlic clove minced
• 2 Tbl. lime juice
• 1 Tbl. fish sauce or more to taste
• 1 tsp. soy sauce
• 1 tsp. brown sugar
• 1 scallion thinly sliced
• 1/2 cup loosely packed fresh mint & cilantro leaves
• lettuce cups to serve preferably Boston Bibb
• garnish with fresh mint and cilantro and lime wedges

Instructions

• Prepare all ingredients and have them ready to add to the dish.
• Heat a large skillet or wok over medium-high heat. Add sesame oil and swirl pan to coat. Add ground chicken; using a wooden spoon stir breaking up pieces as it cooks. Add in red onion, shallot and chili pepper. Stir fry for an additional minute. Next add the garlic, lime juice, fish sauce, soy sauce and brown sugar and stir to combine.
• Remove from heat and stir in the scallion, mint and cilantro.
• Serve on lettuce cups. Garnish with additional fresh mint and cilantro and lime wedges.

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It was this Kicked Up Albóndiga Soup recipe from Hispanic Kitchen that first grabbed my attention.  I knew instantly it would be a hit at our house when I read the recipe.  We are on an undeniable meatball kick.  I’m not sure what’s gotten into us, but it’s full out meatball mania around here.

After doing some recipe research it was this Albondigas Soup Recipe by Simply Recipes, with her fresh herb albondigas (meatballs), that really drew me in.

What I discovered after reading multiple recipes is that no two recipes are the same.  I chose favorites from several and can already think of some wonderful ingredient substitutions for the next time we make it.

We kept the soup fairly mild with onion, carrot, celery and squash.  In the future I would likely add some diced jalapeno.  We added green peas.  Green beans, snow peas and diced zucchini were all mentioned as suitable veggie additions.  We used chicken broth, however beef broth would add a nice richness.  We gave our broth a squeeze of fresh lime juice, which gave it a hint of traditional Mexican Chicken Soup.

In other words, make Albóndigas Soup {Mexican Meatball Soup} your own.  The meatballs were by far my favorite.  I loved the rice which gave them a softness and the fresh herbs added such nice flavor.  I’m definitely a fan of combining mint and cilantro.

Recipe Tip:  prepare just before serving.  We made the soup, then didn’t serve it for a couple hours.  Some of the meatballs broke apart.  Didn’t change the flavor, just not as pretty.  I’ll be reshooting these pictures soon :)

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Albondigas Soup {Mexican Meatball Soup}

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Author adapted from Simply Recipes

Ingredients

For meatballs…

• 1 lb. ground beef
• 1/3 cup uncooked white rice
• 1/2 cup fresh herbs combination of mint, cilantro and parsley, chopped
• 1 egg
• 1 1/2 tsp. salt
• 1/2 tsp. black pepper

For soup…

• 1 Tbl. olive oil
• 1 large onion chopped
• 2 carrots sliced
• 2 celery ribs sliced
• 2 yellow squash diced
• 2 garlic cloves minced
• 2 quarts chicken broth
• 1 15- ounce can diced tomato
• 1 1/2 cups frozen green peas
• 1 tsp. dried oregano
• 1 tsp. salt
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper or to taste
• 1 Tbl. fresh squeezed lime juice
• fresh cilantro for garnish

Instructions

For meatballs…

• Combine meatball ingredients, mixing until just blended. Form into 1-inch balls and reserve.

For soup…

• Heat olive oil in a Dutch oven. Add onion, carrot, celery and squash; cook until tender, about 7-10 minutes. Add garlic and sauté for one minute. Add broth and tomatoes and bring to a boil, then reduce heat to a simmer. Drop meatballs into simmering soup one by one. Cover and let simmer for 30 minutes.
• Add frozen peas, oregano, salt, pepper, cayenne and lime juice. Adjust to taste. Serve with fresh cilantro leaves.

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Tzatziki Sauce.

This traditional Greek cucumber yogurt sauce is a key ingredient in a Lamb Gyro and Greek Chicken Meatballs.  It also makes a wonderful dip to pair with a fresh veggie platter.  Served chilled, it’s so nice and light, yet full of flavor.  The fresh mint, garlic, and lemon juice play oh so nicely together.  I could go on.  Instead I think you should make some…you’ll love it.

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Tzatziki Sauce

This traditional Greek cucumber yogurt sauce is a key ingredient in a Lamb Gyro. It also makes a wonderful dip to pair with a fresh veggie platter.

Prep Time 1 hour hour

Total Time 1 hour hour

Author Libby with Lemony Thyme

Ingredients

• 1 cup plain non-fat Greek yogurt
• 1/3 cup finely diced cucumber
• 2 Tbl. fresh lemon juice
• 2-3 garlic clove very finely minced
• 2 Tbl. fresh mint leaves finely minced
• pinch kosher salt

Instructions

• Place yogurt in a fine mesh strainer over a bowl and drain for 1 hour in refrigerator. Squeeze diced cucumber between paper towels to remove excess moisture, then combine with strained yogurt and remaining ingredients. Store unused sauce covered in refrigerator for up to one week. Yield = 1 cup

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Peach Basil Relish aka Peach Basil Salsa.

Fresh juicy summer peaches bring a sweet-tart happiness to this relish.  Finely diced shallot and lots of fresh basil and mint add balance.  A little lemon juice and agave nectar encourage the ingredients to dance.  Right into my mouth.

I made Peach Basil Relish to serve with Crisp Cod Cakes.  The leftover Peach Basil Salsa made a wonderful snack with baked tortilla chips.

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Peach Basil Relish {or Salsa}

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Author Weight Watchers lightly adapted

Ingredients

• 2 large peaches pitted and cut into 1/4″ dice
• 1/4 cup fresh basil chopped
• 1/4 cup fresh mint chopped
• 1 shallot finely chopped
• 2 tsp. lemon juice
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 tsp. honey or agave nectar

Instructions

• Combine all ingredients in a serving bowl. Refrigerate unused portion.

Notes

Per Serving (1/2 cup relish) = 0 WW Pts+

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Watermelon Salad.  Simple, yet so refreshing.  A perfect bite-sized summer appetizer.

Chilled seedless watermelon cubes, crumbled feta cheese, sprinkling of fine diced red onion, drizzle of balsamic glaze, garnished with mint leaves.

The post Watermelon Salad {with Feta & Mint} appeared first on Lemony Thyme.

I think tonight is a great night for a Classic Mojito.  I believe we’ve got a touch of Indian Summer breaking through what has been a crazy week of weather and my fresh mint is still thriving in it’s own private garden.  I had my first Mojito several years ago while vacationing in Puerto Rico.  Already a rum lover….I was quickly hooked.  I’ve since made Keylime Mojitos, Strawberry Mojitos, and still my favorite The Classic Mojito.

All really good Mojitos have a dash of simple syrup.  For a Classic Mojito, we begin with one cup of water and one cup of sugar in a small sauce pan.  Bring the sugar water to a boil, then remove from the heat.  Add in 3-4 mint sprigs and allow the mixture to steep for an hour or so, then chill completely before using.  If I’m making Strawberry Mojitos, I slice strawberries then sprinkle them generously with sugar and a splash of juice (any kind); cover them and refrigerate for an hour or two….voila strawberry simple syrup.

In a shaker or tall glass, add a handful of mint leaves, 2 lime wedges, and a little simple syrup.  Using a muddler, mash the mint and lime to release their flavors.  Then add ice cubes and a shot of rum and shake well.  Pour into a tall glass and top with a splash of club soda (or as I prefer Sprite Zero).  Stir and let the Mojito happen.  Take a sip…you’ll slowly begin to feel that bomba beat.  Love The Mojito!!

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