Green Tara Cookbook

Gourmet Vegetarian  & Wheat-Free Recipes

Introduction

Appetizers

Salads & Salad Dressings

Avocado Waldorf Salad

Coleslaw

Everything Salad

Cucumber Riata

Quinoa Tabouli Salad

Salad Dressings:  Sesame Soy Ginger,

     Basil Balsamic, Raspberry Chipotle

Entrees & Grains      

Vegetables

Beans, Soups & Curries

Relishes, Sauces & Marinades

Breads

Desserts

If you enjoy these recipes and would like to make a donation to support our Green Tara Cookbook please use the PayPal button below:

Turning Stones Ranch Home

 Salads - section 2

Quinoa Tabouli Salad

This recipe is for a wonderful Tabouli made with Quinoa instead of Bulgar Wheat. 

1 ½ cups Quinoa

3 cups Water

1 Tbsp grated ginger

1 tbsp coconut oil

1 cup Chopped fresh herbs (cilantro, parsley, mint, basil or any combination)

1 cup finely chopped celery, onion, carrots,

1 finely chopped apple

1 cup chopped dried fruit (dates, raisins, cranberries, apricots, or any combination) 

Zest and juice of 1 Lemon

¼ cup Olive Oil

1 Tbsp Balsamic vinegar or apple cider vinegar

1 tbsp Tamari

1 tsp Cumin powder

Salt & Pepper

½ cup chopped pecans 

Bring water, quinoa and salt to a boil.  Add the grated ginger, cover and reduce heat to simmer.  Cook until all water is absorbed (about 30 min).  When the quinoa has finished cooking, stir in 1Tbsp of Coconut Oil and remove from heat.  Combine chopped herbs, veggies, apple, & dried fruit in a large bowl.  Add Olive Oil, Vinegar, and Tamari, cumin powder, salt & pepper and mix well.  Add cooked quinoa and chopped pecans to the bowl and again mix salad thoroughly.  Cover and refrigerate for at least a couple of hours. Add more Oil and vinegar if necessary, to taste.

Tabuli salad is a great lunch for a crowd.  It can be served with chips, or wrapped in a soft tortilla, toasted Nori sheet, or pita bread.  It is wonderful topped with cucumber riata.

Cucumber Riata

1 large cucumber

½ red onion

¼ cup fresh mint

¼ cup fresh cilantro

1 Tbsp grated ginger

Yogurt

1 tsp maple syrup

Dash cumin powder

Salt & pepper

Peel, slice, and finely chop the cucumber and red onion.  Combine in a bowl with chopped fresh mint, cilantro, and grated ginger.  Cover with Yogurt.  Mix in 1 tsp of maple syrup, a sprinkle of cumin, salt, and pepper.  Stir and refrigerate to combine flavors.  This is wonderful served with Tabuli, Curry, Dal, or by itself.

Salad Dressings

Combine 3 parts Oil & to 1 part Vinegar (or Citrus) in a measuring cup.  Add Salt and mix well.  Add fresh chopped herbs just before serving.  These are a few of our favorites.

Sesame Soy Ginger

3/4 cup Olive Oil

1/4 cup Rice Vinegar

1 tsp Sesame Oil

1 Tbsp Tamari

1 Tbsp Ginger, grated

Dash cumin powder

Salt & pepper

Mix ingredients well, add seasonings to taste.

Basil Basalmic

3/4 cup Olive Oil

1/4 cup Basalmic Vinegar

Salt & pepper

1/4 cup fresh basil, chopped

Mix ingredients well, add fresh chopped basil just before serving.

Raspberry Chipotle

3/4 cup Olive Oil

1/4 cup Red Wine Vinegar

1/2 cup fresh raspberries

1 Tbsp agave (or natural sweetner)

1 tsp Chipotle peppers (powder or paste)* very hot

Dash cumin powder

Salt & pepper

Mix ingredients well, add seasonings to taste.  This is a great marinade, or sauce for tempeh.

RETURN TO RECIPE HOME