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Quinoa Tabbouleh

SERVES: 4

TIME: 1 hour

TAGS:

  • Corn Free
  • Dairy Free
  • Soy Free

by: Kristine Kidd Weeknight Gluten Free (Williams-Sonoma): Simple, healthy meals for every night of the week

Ingredients

  • 1 cup (6 oz/185 g) Quinoa, preferably multi-color
  • Kosher salt and freshly ground pepper
  • 1 lb (500 g) Cherry tomatoes, preferably heirloom, halved
  • 1 can (15 oz/470 g) Chickpeas, rinsed and well drained
  • 6 Radishes, chopped
  • 3 Persian cucumbers, trimmed, quartered lengthwise, cut into 1⁄2-inch (12 mm) pieces
  • 4 Green onions, chopped
  • 3⁄4 cup (1 oz/30 g) Fresh flat-leaf parsley, chopped
  • 3 tablespoons Fresh mint, minced
  • 1⁄2 cup (21⁄2 oz/75 g) Feta cheese, crumbled (optional)
  • 1⁄4 cup (2 fl oz/60 ml) Extra-virgin olive oil
  • 1⁄4 cup (2 fl oz/60 ml) Fresh lemon juice,
  • Romaine hearts

Preparation

  1. Place the quinoa in a medium saucepan. Rinse with cold water, drain. Repeat rinsing 3 more times, and then drain the quinoa and return to the pan. Add 1 1⁄2 cups (12 fl oz/375 ml) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes.  Turn off the heat and let stand at least 5 minutes. Fluff with a fork.  Transfer the quinoa to a large shallow bowl and cool to room temperature. (Refrigerate to speed up the cooling).
  2. Meanwhile, in a medium bowl, combine the tomatoes, chickpeas, radishes, cucumbers, green onions, parsley, mint, and feta, if using. Add to the cooled quinoa.
  3. Add the oil and lemon juice and toss to combine evenly. Season to taste with salt and pepper. Serve with romaine hearts for scooping.
  4. Instead of the cherry tomatoes, you can use 1 lb (500 g) regular heirloom tomatoes, seeded and chopped.
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