This gluten-free quinoa tabbouleh is an adaptation of the classic Lebanese salad, and is perfect for entertaining, as it can be made ahead. Quinoa lends itself beautifully to salads, and this one is no exception.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 1 cup quinoa
- 2 cups water
- Pinch of sea salt
- 1 pound ripe plum tomatoes, seeded and chopped (about 6)
- 4 scallions, chopped fine
- 3 Kirby cucumbers, seeded and chopped
- 1 large bunch Italian parsley, chopped fine (about 1 ½ cups)
- 1 bunch fresh mint leaves, chopped fine (about ½ cup)
- 2 pinches of ground cumin
- 3 tablespoons lemon juice
- 3 tablespoons extra virgin olive oil
- Sea salt and freshly ground pepper
Preparation:
Rinse the quinoa thoroughly in fresh water and drain well. Place the quinoa in a 1-quart saucepan with the 2 cups of water and salt. Bring to a boil, reduce heat to low, and cook 15 minutes. Turn off the heat and allow the quinoa to sit for 10 minutes.
Scoop the quinoa into a bowl and allow to cool completely. Add tomatoes, scallions, cucumbers, parsley and mint and stir well. Whisk together the cumin, lemon and olive oil. Stir into the salad, and season to taste. Let sit one hour before serving. Serves 6 Copyright 2010 by Jen Hoy
Scoop the quinoa into a bowl and allow to cool completely. Add tomatoes, scallions, cucumbers, parsley and mint and stir well. Whisk together the cumin, lemon and olive oil. Stir into the salad, and season to taste. Let sit one hour before serving. Serves 6 Copyright 2010 by Jen Hoy
