Quinoa Tabbouleh

Delicious mix of quinoa, diced vegatables, and fresh herbs makes this quinoa tabbouleh the perfect pot luck dish.CourseSaladCuisineMediterraneanPrep Time15 minutesCook Time10 minutes0 minutesTotal Time25 minutesServings8 servingsCalories146kcalAuthorLeigh Anne Wilkes

Ingredients

• 1 cup quinoa
• 1/2 tsp salt
• 1 1/2 cup water
• 3 Tbsp fresh lemon juuice
• 2 tsp garlic minced
• 1/4 c olive oil
• 1 tsp red wine vinegar
• freshly ground pepper
• 1 tsp lemon zest
• 1 cup cucumber diced
• 1 cup tomato diced
• 1/3 cup fresh basil thinly sliced
• 2 green onions chopped

Instructions

• Add quinoa and salt to water and bring to a boil.
• Cover and reduce head to medium low and simmer until quinoa is tender, about 10 minutes.
• Remove from heat and let stand 5 minutes. Fluff with fork
• Mix together lemon juice, garlic, olive oil, vinegar and lemon zest.
• Salt and pepper to taste.
• Allow quinoa to cool and then add in dressing a tablespoon at a time. Do not over dress.
• Add in tomato, cucumber, basil and green onion. Add additional dressing if needed.
• Refrigerate until ready to serve. Save the leftover dressing to use if needed after the salad has sat for a while.

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Lemon Tart

This lovely lemon tart is light, refreshing, and the perfect addition to any  meal.

Lemon Tart Recipe

Ingredients

• 3/4 C butter room temperature
• 1/2 C granulated sugar
• 1 tsp vanilla extract
• 1 3/4 C all purpose flour

Lemon Filling

• 1 1/2 C granulated sugar
• 3 large eggs
• Lemon zest zest of one lemon
• 1/2 C fresh squeezed lemon juice
• 1/2 C all purpose flour
• powdered sugar for garnish

Instructions

• Mix together butter, 1/2 C sugar and vanilla in a mixing bowl. Beat with a paddle attachment.
• Add in flour, mix until smooth dough forms.
• Press dough into the bottom and sides of a 9 inch tart pan with a removable bottom.
• Refrigerate crust for 30 minutes.
• Bake in a 350 degree F oven for 15-20 minutes.
• Mix together sugar, eggs, lemon zest, lemon juice and 1/2 C flour in a bowl. Beat until smooth.
• Pour lemon filling into baked crust.
• Bake for an additional 20 minutes or until filling is set. If edges of tart begin to brown too much cover the edges with foil.
• Dust with powdered sugar

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