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.
Quinoa, 1cup (6oz/185g), preferably multi-color
Kosher salt and freshly ground pepperCherry tomatoes, preferably heirloom, 1lb (500g), halved
Chickpeas, 1can (15oz/470g), 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, ¾cup (1oz/30g) chopped
Fresh mint, 3tablespoons minced
Feta cheese, ½cup (2½oz/75g) crumbled (optional)
Extra-virgin olive oil, ¼cup (2fl oz/60ml)
Fresh lemon juice, ¼cup (2fl oz/60ml)
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.