What's for Dinner, Mon., Oct. 9, 2023 [View all]
This is the quinoa tabouli I made, "dressed up" with various ingredients, in this case tomatoes, black olives, feta cheese, and a little extra mint. Avocado, too. Toasted almonds on top.
That's what I'm having before I leave for work shortly.
With this recipe (Mollie Katzen again), you make up a basic batch of tabouli and then add ingredients you want when serving. It allows for something different each time, which helps solve the same ole'-same ole' "leftover" issue.
The basic recipe has chopped scallion, garlic, green pepper, olive oil, and mint.
When I get home later I'll have some roasted tomato/pepper soup and half a tuna sandwich on a skinny whole wheat slice.
Tart cherry kombucha.
Ice cream sandwich for dessert. Cookies & cream flavor. Dark Pu-erh Chinese tea.
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