Gluten-Free Quinoa Tabbouleh

June 19th, 2012 • BY Erinn Morgan

Our gluten-free lifestyle has made us miss some of the Middle East’s finer fare—most notably, flavor-packed, über-fresh and satisfying tabbouleh. But we lament no more with this delish recipe that makes the brilliant substitution of quinoa for bulgar wheat. Now, why didn’t we think of that?

Culled from the brand new cookbook, “Great Gluten-Free Vegan Eats” ($13.30 on Amazon) by foodie blogger Allyson Kramer, we took the “Quinoa Tabbouleh” recipe for a test run and were amply impressed. Yum.

Kramer is founder of the blog www.manifestvegan.com, so she is well familiar with tricks and tips to make a plant-based, gluten-free diet satisfying, appealing, and easy. Her new cookbook is packed with 101 fresher-than-fresh, beautifully photographed recipes.

Ingredients

1 cup quinoa, rinsed and drained

2 cups water

1/4 cup high-quality extra-virgin olive oil

1.5 teaspoons sea salt

2 cups finely minced fresh parsley

1/2 cup finely minced fresh mint

3 medium-size tomatoes, seeded and diced

zest and juice of 1 large lemon

1/2 teaspoon black pepper

3 scallions finely chopped

Directions

Combine the quinoa and water in a 2-quart saucepan. Bring the water to a boil over high heat. Immediately reduce the heat to a simmer, stir gently, and cover. Let simmer for about 15 minutes or until all the water has been absorbed. Chill the quinoa in the fridge until cold, about 1 hour.

Stir in the olive oil and salt and then gently fold in the parsley, mint, tomatoes, lemon juice and zest, black pepper, and scallions until well combined. Let rest for at least 1 hour in the fridge until well chilled. Serve cold.

Yield: 6 servings

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