Gluten-free dishes are becoming more popular these days and I like including as many as possible in my reportoire. Fluffy light quinoa takes the place of bulgur in this tabbouleh recipe and is a great salad alone or as a side dish. Here’s how to make it:
Start by placing cooked and cooled quinoa in a large bowl. The quinoa is basically 1 cup of organic quinoa rinsed, drained, and cooked in 1-1/4 cups of water with a 1/2 tsp. of sea salt. Bring to a boil then stir, cover, reduce heat and simmer for 10 minutes. Remove from heat and allow to stand covered for 5 more minutes and then fluff with a fork. Allow
To the bowl of cooled quinoa add 2 cups chopped English cucumber, 1-1/2 cups halved grape tomatoes, 1/2 cup chopped
In a small bowl whisk together the zest of 1 whole lemon, the fresh juice of half the lemon, 1 clove of minced garlic, and 1/2 cup olive oil, and salt & pepper to taste. Pour the dressing over the salad and toss well to combine.
Place in a decorative bowl and serve. Flavor improves as it sits and can be served at room temperature, which makes this salad great for a picnic. Enjoy and happy cooking!
Prep Time: 20 min.
Cooking Time: 15 min. total
Difficulty: Easy
Servings: 4-6
Ingredients:
1 cup rinsed and drained organic quinoa
1-1/4 cups water
1 tsp. sea salt
2 cups English cucumber, chopped
1-1/2 cups grape tomatoes, halved
1/2 cup Italian parsley, chopped
1/2 cup fresh mint leaves, chopped (or 1 Tbl. dried).
3/4 cup scallions, thinly sliced
Dressing:
Zest of 1 whole lemon
Juice of half a fresh lemon
1 clove garlic, minced
1/2 cup extra virgin olive oil
salt & pepper to taste