This is the second post for Quinoa Tabbouleh that I’ve done in the past couple of years — the first one was for a Red Quinoa Tabouli Salad from Nanette’s Dish back in February of 2010. This one from Alta Mantsch of Tasty Eats At Home is a little different and well worth trying out. Quinoa seems to be the perfect gluten-free substitute for the cracked wheat that is traditionally used in Tabbouleh — I’ve often heard from people saying they like it better. I know I do.
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“…There are many delicious recipes in this book I’m dying to try – from an easy meatloaf recipe, to cinnamon rolls (that you don’t have to roll out!), pineapple muffins, and strawberry pie. But as the temperatures have been creeping up around here lately, I opted for a simple, cool salad – the quinoa tabbouleh.
Tabbouleh is traditionally a Lebanese bulgur salad with parsley, mint, tomato, cucumber, and spring onions, tossed in a simple lemon juice and oil dressing. However, bulgur is off-limits on a gluten-free diet. Quinoa makes a fine substitute (a superior one, in my opinion). It’s easy to make, and is something you can prepare ahead of time, making it a great side dish for company. It’s the perfect summer side dish (or even main dish!). I opted to use chives instead of the green onions in this recipe, vegetable broth instead of chicken, and I used some golden cherry tomatoes I picked up from Good Earth Organic Farm last weekend. This is one of those definite “go-to” recipes for this time of year…”
Read the full post & get the recipe »
