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Hispanic Heritage Month Recipes

Happy Hispanic Heritage Month! Each year, from September 15 to October 15 Americans celebrate National Hispanic Heritage Month by sharing the histories, cultures and contributions of American citizens whose ancestors came from Spain, Mexico, the Caribbean, Central and South America. Last year - 2021 was especially significant because it was the 200th anniversary of Costa Rican Independence from Spain. Here are a few traditional & unique Latin American recipes you may want to add to your menu: 

Strawberry Quinoa Tabbouleh Salad



We've had a week of sweet strawberry recipes so I think it's time to throw in a savory recipe. This is a  spin on a traditional Lebanese dish, Tabbouleh. Lebanese Tabbouleh is usually made with tomatoes,  cucumber, onions, lots of parsley and mint, bulgar wheat, spices, and lemon juice. Mixed right before serving, it keeps the bright flavor combination of the vegetables and herbs. For this version I switched out the tomatoes and bulgar wheat for strawberries and red quinoa.

This is a great refreshing, and light summer dish. The sweet strawberries and tangy lemon juice, play off the flavorful mix of herbs and spices.

Here's my recipe for Strawberry Quinoa Tabbouleh Salad:
Serves 4-6

Ingredients:
2 cups Red Quinoa, cooked
1 cup Strawberries, Sliced
2 bunch of Fresh Italian Parsley chopped finely
1 bunch of Fresh Green Mint chopped finely
1 Small Cucumber, cubed
1/2 small Sweet Onion, cubed
1/4 cup Lemon juice, fresh
1-2 tsp of Lebanese 7 Spice Powder
1/2  tsp Salt
1/2 tsp Red Wine Vinegar

Prep Work: Make up the Lebanese 7 Spice Powder. Wash and dry all the fruits, herbs, and veggies, and cut accordingly. Cook Quinoa according to packaging instructions.

Directions:
1. Add Quinoa, Salt and Lebanese 7 Spice Powder and stir. Then add 
Lemon juice, Olive oil, and Red Wine Vinegar.



2. Add the chopped Cucumber, Onion, Mint, and Parsley. Then add the Sliced Strawberries and Mix carefully.
Enjoy!



Comments

  1. This sounds amazing. What a great idea!

    ReplyDelete
    Replies
    1. Thanks Sherry! It was really tasty, loved to hear how you liked it.

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