Yesterday afternoon I looked at Eric and suggested that maybe we head back to Boston in the morning. Yes, we'd have to wake up at 5:30 to give ourselves enough time to get to work, but it's totally worth it. It would mean another sunset, a few extra glasses of wine, and, most importantly, additional time surrounded by nature... rustling leaves, chirping birds and croaking frogs, and the soft, repetitive sound of rippling waves hitting the dock.
This weekend was rejuvenating. Amidst the stress in our lives, we took these few days to have some friends on the Cape to eat, drink, and play Taboo. Unfortunately, we need at least a few days to get into vacation mode (isn't that sad?) so when we all began chatting about departing, a few of us suggested that calling in sick to work would be a good idea (unfortunately, Facebook ruins this). We just all felt like this was what we needed right now... some time to clear our heads, to enjoy the presence of close companions, and indulge in epic feasts.
Before our journey down here, I made sure to have a few containers of food prepared. When I was making this bowl of tabbouleh and frantically photographing each ingredient, something I completely neglected was that I'd already posted a quinoa tabbouleh. The good thing, though, is that they are quite different from one another. The first is loaded with tomatoes and cheese and beets and can stand on its own as a meal, where as this is definitely a taboulleh that you serve with other dishes, like hummus and pita and all that good stuff. But I do apologize. I hope you're not sitting there at your computers, completely bored by the site of this bowl. I promise, though, it's quite delicious and worth giving it a try.
Spicy Carrot and Quinoa Tabouleh
Yields: 4-6 servings, as a side
Tools Pot, for cooking quinoa Whisk
Ingredients 1 cup quinoa, rinsed and drained in a colander 2 cups veggie broth 4 large carrots, grated 1/4 cup walnuts, coarsely chopped 1 tablespoon chopped shallot 2 tablespoons lemon juice 1/4 cup finely chopped flat-leaf parsley 1/4 cup finely chopped mint 1/2 teaspoon allspice 1 jalapeño or serrano pepper (depending on the amount of heat you want), seeds removed and finely chopped 1 teaspoon kosher salt
1. To cook the quinoa, add the veggie broth to a pot and bring to a boil. Stir in the quinoa, cover and reduce heat to medium low. Simmer until all the veggie broth has been absorbed, approximately 15 minutes. Remove from heat and let cool.
2. Once it has cooled, transfer the quinoa to a serving bowl. Stir in the carrot and chopped walnuts.
3. In a separate bowl, stir together the shallot, lemon juice, parsley, mint, allspice, serrano pepper, and 1/4 teaspoon salt. Add this to the other bowl and stir until it is evenly distributed throughout the quinoa and carrot mixture.
4. Let sit for 30 minutes before eating. Test for seasoning and, if necessary, add more salt.