February 04, 2009

Quinoa Tabouleh

I found this recipe for a gluten-free tabouleh on the Whole Foods website. It's light and refreshing, but next time I may skip or reduce the cucumber. I also tossed in some chickpeas that I had in the fridge.

-1 cup quinoa
-1 cup finely chopped flat-leaf parsley
-5 green onions, finely chopped
-2 cups small grape tomatoes, halved
-1 cucumber, peeled and seeded, thinly sliced
-Juice of 1 to 2 lemons, more to taste
-1/3 cup extra virgin olive oil
-Sea salt, pepper and crushed red pepper to taste

1. Cook quinoa and allow to cool.
2. Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice. Serve room temperature or chilled.


Christine said...

Grood idea...I love quinoa but never thought to make tabouleh with it, although I've made tabouleh with couscous before.

Usually I make tabouleh with basil since I don't really care for parsley, and sometimes I add feta too.

Ashley said...

I went to a Greek restaurant where they had a quinoa tabouleh. It was good!