I still cherish my Whole Grain Tabouli recipe that I talked about before. I love this salad, but I have wanted to make a gluten-free version for a long time.
I swapped the bulgur for quinoa and I’m afraid to say it… but I think I like this version better!
This dish proved to me, yet again, why quinoa is so darn amazing. It is a complete protein, has more fiber than other ‘grains’ (quinoa is technically a seed, not a grain), and high in manganese and magnesium. Not to mention that I am in-freaking-love with the texture. And it tastes good with whatever you make it with!
All this heat (it was 100 last weekend!) has made it clear that summer is on its way. Summer calls for bright, citrus flavors and this salad is perfect. I added a good amount of lemon to really bring out the flavors. The herbs, lemon and cucumbers all accumulate to a fresh and summery dish.
One of my best friends from college (who blogs at Pardon My French) gave me some delicious olive oil and vinegar from We Olive. It was the most perfect gift. I managed to squeeze the last of my Basil Olive Oil onto this dish and I loved the basil addition.
I know what I am making for the Cinco de Mayo party this weekend. Give this dish a shot, it’s so easy and quick to make!
Gluten Free Quinoa Tabouli [veg] [v] gf]
by
Prep Time: 30 minutes
Cook Time: 10 minutes
Keywords: appetizer salad gluten-free vegan vegetarian
Ingredients (5 -one cup servings)
- 1 cup quinoa
- 2 cups water
- 3 cloves garlic
- 2 tbsp Olive Oil (I used We Olive’s Basil Olive Oil)
- 1 lemon
- 1 persian cucumber (or seedless cucumber)
- 1 pint grape tomatoes
- 1 bunch Italian parsley
- Salt and Pepper
Instructions
Cook the quinoa with water, according to instructions.
While quinoa is cooking, sauté 3 cloves of garlic in olive oil and the juice of one lemon. Once garlic is slightly browned, let the mixture cool.
Chop cucumbers, halve the tomatoes and chop the parsley.
Once the quinoa is done, I prefer to let the quinoa cool to room temperature.
Add the cucumbers, tomatoes and parsley and combine well.
Add the olive oil, lemon, garlic mixture and toss.
Salt and pepper to taste!
3 Comments
oksunny
May 1, 2014 at 3:23 pmcan’t wait to try this. I usually make my tabouli with bulgar wheat but Im ready to try it with quinoa
thefreshfind@gmail.com
May 1, 2014 at 4:21 pmYay, let me know what you think! I usually use bulgur too, but it’s a great alternative!
Pardon My French
May 4, 2014 at 11:46 amI knew you’d get good use out of that olive oil! :) sounds like the perfect add to this recipe, too!