In case your weekend eats were less than virtuous, here’s an awesome dish to get you back on track. By Friday, we will probably have devolved back into the carbs + cheese realm, but hey – it’s all about balance, right? I’ve been on something of a tabbouleh kick lately. It’s hard to resist such an incredibly simple dish that is quick to prepare, healthy, and still completely crave-worthy. I made this more traditional take from Alex and Sonja not long ago and it has definitely become my go-to classic version. I recently came across this slightly different version that uses quinoa in place of bulgur and includes shrimp for a boost in lean protein. I knew instantly that this would be a huge hit in our house and boy, was I right!
This is one of those super powered recipes that has a quick and simple preparation but makes a fabulous healthy meal. The salad is excellent chilled or at room temperature, making it an ideal make-ahead option for a healthy lunch or a light dinner. I can already tell this will become one of our most frequently repeated recipes. It’s hard to beat simple, healthy and quick!