It’s the fourth of July, a lovely summer afternoon begging for a chilled salad with a kick. With some leftover quinoa and fresh watermelon at hand, here’s my tabbouleh with a twist! This makes enough to serve two as an appetizer.
- One cup cooked quinoa
- A cup of cubed watermelon
- A quarter red onion, finely chopped
- Six mint leaves finely shredded
- Juice of one lemon
- One green chilly, finely chopped
- One to two tbsps of olive oil (depending on your taste)
- Freshly ground salt
- A teaspoon of black pepper or Aleppo pepper
Gently mix all the ingredients and serve as soon as mixed! Enjoy 🙂
As I stand in front of my fridge eyeing the fruit options to have as a pre-workout snack, the jalapenos, mint and orange grab my attention. I quickly pull them out along with a red onion from the pantry, some salt, pepper and olive oil and assemble the salad pictured above!
The instructions are so simple.
- Peel the skin off an orange and slice into thin rounds.
- Peel the onion and cut about a 1/4 of the onion into thin slices.
- Chop half a jalapeno into thin slices.
- Chop a tbsp or two of mint leaves finely.
- Arrange the oranges, onion and jalapeno on a plate. Garnish with mint leaves, sprinkle with salt and pepper and douse some extra virgin olive oil on top.
- Savor every bite
PS. If headed to the gym, follow-up with mouth wash! That red onion can be potent:)
Last year, I was introduced by a mutual friend to a guy who was as obsessed with creating and eating good food as I was. So it was natural that when this guy started a food blog, I turned to it for inspiration. Recently, the team behind this food blog breakingnaan.com wrote about their success pairing fettuccini with fenugreek leaves (a leafy vegetable widely available at Indian grocery stores). The minute I read this, I started thinking about my favorite Indian dish on cold winter days…aaloo methi or potatoes with fenugreek leaves. And then the light bulb went off! I could create an Italian version of this dish by pairing gnocchi with fenugreek leaves!
Here’s how you can create this dinner in under 30 minutes. Start with the ingredients below.
Clean the fenugreek leaves well to remove all sand and grit and chop finely.
Cook the gnocchi according to the directions on the package.
Heat some olive oil, add a teaspoon of crushed pepper flakes and two cloves of crushed garlic.
When the garlic sizzles, add the fenugreek leaves and cook for about five minutes till the leaves are wilted.
Now add the cooked gnocchi to the fenugreek leaves and toss till the gnocchi are coated with the leaves (about a minute).
Grate some fresh parmesan cheese over the dish and serve hot!
Presto! Here’s the finished dish! We did not have a morsel left over:)