Quinoa is my new friend.

I'm enjoying quinoa as a substitute for Bulgar wheat in tabbouleh. I found that there are different colours of quinoa. Until today I had only made it with golden quinoa. Last week-end I picked up white, red and black quinoa too. This tabbouleh was made with a mixture, 3/4 white quinoa, 1/4 black quinoa. Gives the salad an interesting look.

 Gluten free tabbouleh with 2 colour quinoa

I also made some potato salad. That's going to be my lunch for this week at work. One cup of tabbouleh, one cup of potato salad.  In the potato salad, I put one large red onion cut finely, 2 sticks of celery, finely chopped, and 1 grated carrot.  I seasoned with all sorts of herbs and spices to give it some taste.

The last thing I made yesterday, was suggested by an Irish friend as a substitution for my aspartame sweetened ricola cough drops.  I used 1 ruby red grapefruit, 2 clementines and 2 lemons. I cooked them unpeeled in water with lots of cloves for an hour or two, to really cook it down. The resulting pulpy water was quite bitter, but tasted almost like marmalade. He had suggested to sweeten it with honey and use on my raw throat.  I liked the bitter taste of the mixture as is so much, just added a few tablespoons in Perrier and oh wow how awesome was that. Loved the taste and it was good on my throat. The high content of vitamin C in this should keep me from having to take vitamin C this winter, if I make some to use daily.

Grapefruit, clementine and lemons cooking with some cloves.