Qunioa Taboulli

I wanted to start by letting you know that Last week was a wonderful one.

And add to that, this week we are out of school which I have to say is just glorious!

What screams Christmas more that a delicious red and green treat.

Oh yeah.... i am talking about this Quinoa Taboulli  I made last week

5 bunches parsley

4 green onions

Juice of 2 lemons

2 tomatoes minced

1/2 cup olive oil

3/4 cup quinoa

salt

pepper

1. Wash and  remove stems from parsley. Dry thoroughly and pulse in Cuisinart until desired texture.

2. Rinse and prepare quinoia according to directions.

3. Pulse green onion in Cuisinart.

5. Mix all ingredients in large bowl and refrigerate at least 2 hours before serving.

Sometimes in taboulli you may find added chopped cucumber or chickpeas.

But the above recipe is a tried and true family recipe that comes from my best friend.  It is always perfect and a real crowd pleaser.... also a labor of love.

Give yourself 2 hours just for the parsley

In other news i couldnt resist seeing what is going on under the ground in me little garden patch.

BABY CARROTS!

As far as this little guys goes.

The Dr. dosnt think it is broken, so the splint was removed, but nothing has changed.  As a matter of fact his limp has become significantly worse over the last week.  We have a follow up on Jan 16th (I think) MLK day.

Last night TA said he may not wait that long to have someone else take a look at our little patient.