Quinoa Tabouleh Gluten Free And Vegan Food

QUINOA TABOULEH (GLUTEN-FREE AND VEGAN)

Quinoa Tabouleh (Gluten-Free and Vegan) image

I got this recipe from a package of Bob's Red Mill brand quinoa. It's perfect because my husband and I love Middle Eastern food, but he's allergic to gluten and can't have traditional tabouleh. The fresher the herbs, the better because they are really the cornerstone of this recipe. Feel free to add tomatoes, cucumbers, olives, toasted pine nuts, anything you desire. It would make a great meal with a side of veggie kabobs and vegan tzatziki. Cooking time includes cooking the quinoa and refrigerating the salad. Preparation time includes chopping.

Provided by Prose

Categories Grains

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups quinoa, cooked and cooled
1 cup chopped parsley
1/2 cup scallion (or any type of onions)
2 tablespoons of fresh mint, chopped
2 tablespoons fresh basil, chopped
1 garlic clove, chopped (or pressed)
1/2 cup fresh lemon juice
1/4 cup extra virgin olive oil
1/4 teaspoon salt
1/8 teaspoon white pepper, freshly ground

Steps:

Toss the quinoa and fresh herbs together.
Mix garlic, liquids, salt, and pepper, then pour over the quinoa. Stir to coat.
Chill for at least 1 hour to allow the flavors to marry.

Nutrition Facts : Calories 304.8, Fat 12.4, SaturatedFat 1.6, Sodium 116.8, Carbohydrate 42.4, Fiber 4.2, Sugar 0.8, Protein 8.1

QUINOA TABBOULEH

Quinoa Tabbouleh image

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

Ingredients

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

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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