Friday, April 12, 2013

Recipe: Quinoa Tabouleh

I love this recipe!  Now, of course, to support my gluten-free-ness in my home space, I swapped out bulgur (wheat) for the quinoa (superfood option :) ) and added a few of my "own" touches asfter going through a few (maybe a dozen or so) recipes and seeing what appealed to my taste the most.  This is a foundational recipe in our kitchen, which means that variations may occur (frequently...based on what is most available), but THIS version of the recipe brings the biggest MMMMMMmmmmm out of me ;).  Optional ingedients that have been used is the addition of cucumber (fine chop), sun-dried tomatoes, red wine vinegar (more like greek salad, especially with the cucumber) or adjustments in the ratio of quinoa, parsely, red get the idea....have fun!


Quinoa Tabouleh


1/2 cup dry quinoa
1 1/4 cups water
3 cups loosely packed, roughly chopped flat-leaf parsley, about 3 bunches
1 cup loosely packed, chopped cilantro (coriander)
1 1/2 cups peeled and dice tomatoes, about 3 to 5 Roma tomatoes
1/4 finely chopped red pepper
1/4 cup green onions chopped, about 2 green onions
1/4 finely chopped red onion
1/4 to 1/2 cup loosely packed, roughly chopped mint leaves
1/4 cup chopped basil

For the dressing:
1/4 cup freshly squeezed lemon juice
1 teaspoon apple cider vinegar
1/4 teaspoon minced garlic
pinch sea salt
1 tablespoon extra-virgin olive oil
1 teaspoon oregano (optional)


Bring water to a boil, pour in quinoa, stir, cover, and turn to minimal heat. Let cook for 15 to 20 minutes or until most of the liquid is absorbed and the quinoa is fluffy and tender. Pour off any remaining liquid.

To prepare dressing, in a small non-reactive bowl, whisk together lemon juice, garlic, salt and oil. Taste and adjust seasonings.

In a large salad bowl, toss together parsley, cilantro, tomatoes, green onions, mint and basil. Add quinoa. Pour dressing over salad, toss to combine. Taste and adjust seasonings for personal satisfaction. :)