Spring Quinoa Tabbouleh
Spring Quinoa Tabbouleh
(Gluten-free, Vegan, Dairy-free)
This is a delicious twist on a traditional salad, Tabbouleh. Tabbouleh is a Middle Eastern dish, usually prepared with bulgur, parsley, olive oil, tomato and onion. I discovered this gluten-free version a few years ago, and it has become a favorite in my family. Quinoa is one of my favorite grains to cook with. It is versatile and can be used in both hot or cold dishes, not to mention the nutrient rich content and health benefits of this ancient grain.
Whip this dish up for your next BBQ or summer potluck and impress all of your friends!
INGREDIENTS
2 cups water
1 cup white quinoa
1 pinch salt
2 TBSP olive oil
1/2 tsp sea salt
1/4 cup lemon juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced (optional)
1 carrot, grated
1 cup fresh parsley, finely chopped
1/2 cup crumbled feta cheese (optional)
1/4 cup balsamic vinegar
DIRECTIONS
In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, carrots and parsley. Stir in cooled quinoa and feta (if using). Toss with balsamic vinegar and serve cooled.
