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KOS Summer Meals: Quinoa 'Tabbouleh'



Cool Summer Meals: Quinoa 'Tabbouleh'

Nobody wants to cook anything in this scorching August weather.  Here's how to alleviate that problem with minimum time over a stove.  While not technically 'Tabbouleh' by use of the grain, Quinoa can add a twist plus more protein to this great summer dish.


  • 1 Cup tri-color Quinoa
  • 4 cups diced cucumbers
  • 4 cups diced tomatoes
  • 1 diced whole red or white onion
  • 4 fresh squeezed lemons
  • 2 cups chopped flat parsley or cilantro
  • 3/4 cup extra virgin olive oil
  • 1/2 cup Balsamic vinegar


Bring (1) cup of tri-color Quinoa to a boil in a small pot (rule of thumb: 2:1 Water / Grain ratio) simmer it down until moist.  Remove from heat and let cool, spoon into large mixing bowl. 

Add diced ingredients along with olive oil, balsamic vinegar and lemon juice to taste.  Let chill in refrigerator at least one (1) hour before serving.

Chef's Table Season One on Netflix

From isolated Patagonian islands to French Michelin three-star restaurants, chef Francis Mallmann celebrates his wild, open-fire cooking style.

This stellar culinary series on Netflix will exceed all expectations and assumptions about the seemingly over saturated food show format.  A cinematic and story-driven doc series, Chef's Table unveils the people behind the cuisine, their personal inspirations and connections from childhood to present.  While the six stories are all beautifully filmed and written, each chef brings forth their individuality and sense of purpose.  From Massimo Bottura's experiences in New York that ultimately brought him back to Italy, to Francis Mallman's Michelin 3-Star experience that drew him back to the rustic cooking techniques of his native Patagonia, to Swedish wunderkind Magnus Nilsson's reinterpretation of traditional Nordic cuisine, ultimately, memory is the common thread that strings these great stories together.  Chef's Table is a series that is not to be missed.