Note: this piece first appeared in the May 2006 issue of Clark Wellness ForkBytes.
Serves 2 to 3
2 cups cooked quinoa
1/2 cup sliced or chopped cucumber
1/4 cup minced red onion
2 tablespoons chopped fresh scallion
chopped fresh mint and parsley to taste (tabbouleh traditionally uses a LOT of parsley and mint!)
juice of 2 lemons
1 to 2 tablespoons extra virgin olive oil
sea salt to taste
Combine the quinoa, cucumber, red onion, scallion, and herbs in a serving bowl and set aside. In a separate small bowl, whisk together the lemon juice, olive oil, and sea salt. Pour the dressing over the salad and mix well. Chill before serving.
Note: this piece first appeared as the August 2005 ClarkWellness.net recipe of the month.
This smooth, flavorful, fresh soup is perfect for a light meal on a hot night. Tomatoes and cucumbers have a high water content, so gazpacho is cooling and soothing in August weather. Be sure to include your favorite toppings for garnishes—they’ll add extra crunch and interest to the dish. The olive oil is optional; add it when you want a richer, slightly heavier soup. If you’d like an extra kick, hot sauce can be added to the whole recipe, or you can sprinkle it onto individual servings.
Serves 4 to 6
4 ripe tomatoes
1/2 cup chopped cucumber
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/2 red onion, chopped
3 garlic cloves, minced
6 basil leaves, chopped
1/2 cup tomato juice
juice of 1 lemon
1 to 2 tablespoons extra-virgin olive oil (optional)
sea salt and black pepper to taste
hot sauce to taste (optional)
extra chopped tomatoes, cucumber, bell pepper, and onion for garnish
hot sauce for garnish (optional)
Combine tomatoes, cucumber, green and red peppers, onion, garlic, and basil in a food processor or blender. Process until desired consistency is reached.
Add tomato juice, lemon juice, and olive oil (if using). Stir or blend to combine. Season with salt and pepper; add hot sauce, if desired.
Chill the soup before serving. When ready to serve, ladle the gazpacho into serving bowls and top with extra chopped vegetables and a few drops of hot sauce, if desired.
Note: this piece first appeared in the August 2005 issue of Clark Wellness ForkBytes.
Prep time: 5 minutes
Yields: 4 to 6 servings
4 to 6 large handfuls of mesclun salad mix, rinsed and dried
1/4 cup roasted sunflower or pumpkin seeds
6 red radishes, thinly sliced
grated carrot, thinly sliced cucumber, and/or chopped celery (optional)
brown rice vinegar to taste
sea salt to taste
freshly ground black pepper to taste
In a large bowl, toss together the mesclun mix, seeds, radishes, and other vegetables, if using. Sprinkle the salad with brown rice vinegar to taste. Season with sea salt and pepper. Serve immediately.
