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Preparation info

  • Difficulty

    Easy

  • Makes

    4

    Servings

Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

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

Method

  1. 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).
  2. 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.

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