Quinoa Tabbouleh

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I hiked a mountain this weekend.

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Not a hill or a mound or a giant knoll. A MOUNTAIN.

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Me and the outdoors have been needing to get over the beef between us for a while now. Who knew all it would take is a vigorous climb on a beautiful PNW day surrounded by about 800 other young professionals being ullltrrraaaaa crunchy in the wilderness?!

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I absolutely loved it. Like, I think this very weak body of mine is meant for hiking. Even Garrett was like “can you stop sprinting, please….” ME! Sprinting up a mountain! Can you even picture it?! The best was trying to ~look~ like I’ve done this before. This mountain was packed, man. I did not want the stench of noob to surround me! I had to fake it until I made it.

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I was only very lightheaded by the time I got to the top, but WORTH IT.

Time: 30 minutes (prep + cooking) | Serves: 4

Ingredients:

1 cup of quinoa, cooked
2 cups of cherry tomatoes, halved
1 cucumber, quartered
1 cup of green onions, diced
1 avocado, sliced thin
1/2 cup of walnuts, chopped
1/4 cup of cilantro, chopped
Juice of 1/2 a lemon
2 tbsp. of olive oil
S+P, to taste

How to:

In a bowl, combine quinoa + tomatoes + cucumber + green onions + avocado + cilantro + S+P
In a dry skillet over low-med heat, toast the walnuts for a few minutes, shaking often, just until fragrant
Add walnuts to bowl
Squeeze in lemon juice + olive oil
Serve room temp or chilled
Cup hands + use as vessel to feed self + reminisce on days of being a toddler when eating like this was cute + everyone loved you more

9 thoughts on “Quinoa Tabbouleh”

woodboneandstone says:

May 23, 2017 at 4:57 pm

Climbing a mountain is cool, or even a giant knoll or small hill. Gotta be competitive sometimes to maintain one’s dignity. Quinoa tabbouleh is awesome too!

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