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.
Ingredients:
-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
Directions:
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.
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2 comments:
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.
I went to a Greek restaurant where they had a quinoa tabouleh. It was good!
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