Name: Quinoa Tabbouleh
Yield: Makes 4 Servings
Ingredients: Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml); Fresh lemon juice, ¼ cup (2 fl oz/60 ml); Radishes, 6, chopped; Green onions, 4, chopped; Kosher salt and freshly ground pepper Cherry tomatoes, preferably heirloom, 1 lb (500 g), halved; Fresh flat-leaf parsley, ¾ cup (1 oz/30 g) chopped; Persian cucumbers, 3, trimmed, quartered lengthwise, cut into ½-inch (12 mm) pieces; Romaine hearts; Quinoa, 1 cup (6 oz/185 g), preferably multi-color; Feta cheese, ½ cup (2½ oz/75 g) crumbled (optional); Chickpeas, 1 can (15 oz/470 g), rinsed and well drained; Fresh mint, 3 tablespoons minced

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Weeknight Gluten Free

By Kristine Kidd

Published 2013

About

Here I transform one of my favorite wheat-based dishes into a gluten-free version by substituting high-protein quinoa for bulgur. This recipe gets a flavor boost from feta cheese, fresh mint, and lemon juice.

Ingredients

Quinoa, 1 cup (6 oz/185 g), preferably multi-color

Dinner
Gluten-free
Vegan

Method

Place the quinoa in a medium saucepan. Rinse with cold water, drain. Repeat rinsing 3 more times, and then drain the quinoa and return to the pan. Add 1½ cups (12 fl oz/375 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes. Fluf

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