Quinoa Tabbouleh Salad Gluten Free Food

QUINOA TABBOULEH WITH FETA

Steps:

• Pour 2 cups of water into a medium saucepan and bring to a boil. Add the quinoa and 1 teaspoon of salt, lower the heat and simmer, covered, for 15 minutes, until the grains are tender and open (they'll have little curly tails). Drain, place in a bowl and immediately add the lemon juice, olive oil and 1 to 1 1/2 teaspoons of salt.*
• In a large bowl, combine the scallions, mint, parsley, cucumber, tomatoes, 1 to 2 teaspoons of salt* and 1 teaspoon of pepper. Add the quinoa and mix well. Carefully fold in the feta and taste for seasonings. Serve at room temperature or refrigerate and serve cold.
• * Ina uses Diamond Crystal Kosher Salt, which is coarser than other brands; if you are using a finer-grain kosher salt such as Morton, use the smaller amount.

QUINOA TABBOULEH

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.

QUINOA TABBOULEH SALAD

Steps:

• Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
• Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.

TABBOULI / TABOULI / TABBOULEH SALAD (GLUTEN FREE)

Steps:

• Prepare the cauliflower: Grate the cauliflower until it's "riced" or you may use a food processor Ninja and pulse the cauliflower in batches 10-15 times for 1.5 seconds to rice it. Place the riced cauliflower in a microwave safe dish and microwave cook for 6-7 minutes on high until soft but not mushy. Set aside and let it cool.
• Prepare the parsley: pull the curly parsley from the stem and rinse thoroughly. Use salad spinner to spin the parsley dry, repeating 2-3 times and dumping water out each time. Chop parsley finely by hand or use Ninja or food processor carefully on pulse to chop the parsley finely. (Do not chop on high speed as it will juice the parsley and make it mushy.) Dump the parsley into a very large bowl that will be used to mix all ingredients.
• Chop the tomatoes and onions: Finely chop the tomatoes and onions. Place the tomatoes in a salad spinner or colander and swish around to remove excess moisture, juice and seeds before adding to parsley. Add chopped onions and tomatoes to parsley mixture.
• Mix and Dress: Add cooled, riced cauliflower to parsley mixture. Top with olive oil, salt, lemon juice and dried mint and mix thoroughly with a large slotted spoon. Taste and adjust seasonings as desired. Can be served immediately, but it is best made ahead and allowed to chill for a few hours. Better as the days go by!

GLUTEN FREE QUINOA SALAD

Steps:

• First rinse and drain the Quinoa till the water runs clear to prevent a bitter taste in the finished product.
• Place the Quinoa in a medium sauce pot with the 2 cups or chicken stock, water or vegetable stock can be uses as well to make this vegetarian.
• Bring the Quinoa to a boil and then reduce to a simmer with the lid on.
• Simmer for around 20 minutes until the Quinoa germ is visible, The grain will be slightly chewy but not overly so. Time could vary depending on your stove and your brand of Quinoa some take less time while others take more. The water will be mostly if not completely absorbed when the Quinoa is done.
• Set the Quinoa aside when it's done to let it cool. Seed and then chop the cucumber and chop some tomato as well to garnish.
• Once the Quinoa is cooled add the cucumber as well as the olive oil. Use a zester to zest the lemon and then juice the lemon. Depending on the size of the lemon you may only need half the lemon.
• Add the salt and pepper to taste and mix the Quinoa together. Serve chilled with a garnish of tomato.
• It's not listed in the recipe but you may toast some pine nuts and add them as well. I omit them from this recipe because I'm allergic but my mother likes them in it.

QUINOA TABBOULEH

Steps:

• Cook the quinoa following pack instructions, then set aside to cool.
• Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, rice syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.