Quinoa Tabbouleh
Preparation info
Difficulty
Easy
Makes
4
Servings
Appears in
Weeknight Gluten Free
Published 2013
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 - Kosher salt and freshly ground pepper Cherry tomatoes, preferably heirloom,
1 lb 500 g - Chickpeas,
1 can 15 oz 470 g - Radishes,
6 - Persian cucumbers,
3 - Green onions,
4 - Fresh flat-leaf parsley,
¾ cup 1 oz 30 g - Fresh mint,
3 tablespoons - Feta cheese,
½ cup 2½ oz 75 g - Extra-virgin olive oil,
¼ cup 2 fl oz 60 ml - Fresh lemon juice,
¼ cup 2 fl oz 60 ml - Romaine hearts
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. Fluff with a fork. Transfer the quinoa to a large shallow bowl and cool to room temperature. (Refrigerate to speed up the cooling).
- Meanwhile, in a medium bowl, combine the tomatoes, chickpeas, radishes, cucumbers, green onions, parsley, mint, and feta, if using. Add to the cooled quinoa. Add the oil and lemon juice and toss to combine evenly. Season to taste with salt and pepper. Serve with romaine hearts for scooping.
© 2013 All rights reserved. Published by Weldon Owen.