Oooh mornings. I know I talk at length about my dislike and incapacity for early mornings, despite the fact that I WISH I could hop out of bed at 5 am ready to run 20 miles and conquer the world. It just doesn’t happen. The last few weeks, however, I have been getting up around 7 (give or take an hour), which is a HUGE improvement for me! I’m mostly motivated by the need to run before it’s too hot, although my motivation in general is lacking these days.
This morning, I had grand plans to be EXTRA productive. I had to take a friend to the airport, which means I was up at FIVE (EW), back home by 5:45, and supposedly going to be running soon after in the cool morning air. Not so. Back to bed for me! And then another wake up at an embarrassingly late hour. Oops! I think if I could just stick it out for a few days I’d be fine, and sleep like a log going to bed early; however, getting over the hump is tough stuff. Maybe I’ll need to just suck it up and run in the evenings, when it’s still pretty hot. Ugh.
Tabbouleh is *exactly* what I need on a hot day. It’s healthy, refreshing (parsley and mint, hello!), easy to make, and downright delicious. I took this to a potluck a few nights ago and was really glad I made enough to have leftovers: I’ve been eating it multiple times each day since then!
This dish is one of my happy places. It reminds me of my mom, because she used to make it frequently, and I remember always being pleasantly surprised at how delicious a HEALTHY salad could be! She made it with bulger, as it is traditionally done. I’ve never had bulger on hand, so started making this during college with quinoa. I’d argue that it’s even MORE nutritious with the quinoa! Not to mention gluten-free and delicious…
- 1 1/2 cups uncooked quinoa, rinsed
- 1 cup chopped parsley
- 1/2 cup chopped green onions
- 3 cups cherry tomatoes, quartered
- 2 large cucumbers, cut into 1/4″ pieces
- 1/3 cup chopped fresh mint
- 2 shallots, diced
- 1/4 cup basil, chopped
- 1/2 cup fresh lemon juice
- 1/4 cup olive oil
- 1/2 tsp salt
- 1 tsp freshly ground pepper
- Cook the quinoa according to directions, and set aside to cool. If you’re in a hurry, spread it on a cookie sheet and chill for 10 minutes.
- Combine all ingredients together in a large bowl, and toss to combine. Add more salt and pepper as needed.
- Let the mixture sit for a few hours before serving, for flavors to meld.
- Serve cold.