Saturday, October 23, 2010

Tabouli with quinoa

A gluten free twist on a classic recipe.

1-1/2 c. parsley - rinsed and chopped (1 lg. bunch, larger stems removed)
1 c. red quinoa
2 c. water
1 lg. tomato, chopped
3/4 c. chopped cucumber (seedless or seeds removed)
1/4 c. finely chopped red onion

1/2 c. freshly squeezed lemon juice
1/3 c. olive oil
1/2 tsp. oregano
dash cayenne pepper
1 clove garlic (crushed or minced)
1/4 tsp. salt

Rinse quinoa 2-3 times, (stirring grains so they rub together) to remove bitter layer (some brands do not require this - check pkg). Bring quinoa and water to a boil in saucepan. Reduce heat and simmer 10-15 mins. until water has been absorbed. Cool.

Mix dressing ingredients with a whisk.

Toss together parsley, onion, cucumber, tomato, and cooled quinoa. Add dressing and mix thoroughly. Let stand at least 20 minutes before serving. Best if refrigerated for 2-24 hours before serving.

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