An Inspired Cook

Josh and I sure do miss the Great Day Cafe!  It was one of our favorite places to hang out when we went to Downtown Overland Park.  They always had a troubadour playing guitar and singing a folk tune while we ate.  It was a quaint little place that served great food and made you feel at home.  In the summer we would go to the cafe for a bite to eat after a walk through the Farmers Market or a trip to Penzeys or Tasteful Olive.  Sadly the cafe closed it’s doors in October so there will be no more of the daily specials where you could find the best sandwiches, soups and salads. Josh’s favorite side dish was the Quinoa Tabbouleh.  They shared their recipe on one of the local morning shows which I found on youtube so now I will share it with you!

To make the quinoa, first bring 2 cups of water to a boil in a medium saucepan.

Once the water is boiling, add 1 cup of quinoa.

Turn off the heat and cover with a lid.  Allow to set 20 minutes, then cool.

While the quinoa is cooking assemble the rest of the ingredients.  You’ll need chopped cucumber, roma tomatoes, and onion, along with fresh parsley and mint.  Also some juiced lemon and lime as well as olive oil, garlic powder and salt.

I cup of cooked quinoa makes quite a bit.  Mix all your chopped and measured ingredients into a big bowl with the quinoa.

Add the olive oil, lemon and lime juice.

Stir everything together, place a lid or plastic wrap over top and place in fridge for 12 hours.

Serve alongside your favorite sandwich!





Great Day Cafe’s Quinoa Tabbouleh

2 Cups Water
1 cup Quinoa
1 Lemon, juiced
1/2 Lime, juiced
1/3 cup Olive Oil
3 Roma Tomatoes, de-seeded and diced
1/2 cup Onion, chopped
1 cup Cucumber, de-seeded and chopped
1/3 cup Fresh Mint, roughly chopped
1 1/2 cups Fresh Parsley, chopped
1 teaspoon Salt
1 teaspoon Garlic Powder

Boil water in a medium saucepan.  Add quinoa and bring to a boil.  Turn off the heat and cover with a lid.  Allow to set 20 minutes then let cool .  Assemble your chopped veggies and measured ingredients.  In a large bowl add cooled quinoa and remaining ingredients.  Stir until mixed well.  Cover and refrigerate 12 hours.