Gluten Free Lebanese Tabbouleh Using Quinoa Food
GLUTEN-FREE LEBANESE TABBOULEH (USING QUINOA)
This flavourful salad can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling in a pita. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice.
- Let flavours meld for a while and serve at room temperature or chilled.
Nutrition Facts : Calories 354.1, Fat 21, SaturatedFat 2.9, Sodium 19.2, Carbohydrate 36, Fiber 5.3, Sugar 4.1, Protein 8
QUINOA TABBOULEH
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian High Fiber Lunch Quinoa Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
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