When I found out, early on in my gluten free days, that the Tabouli recipe I’d been making for years wasn’t gluten free, I wept. Big crocodile tears. No more bulghur for this gluten free diva. And then I discovered quinoa and seismic changes were made in my gluten free world. I’m talking LOVE. And for more than one reason.
- It’s a no brainer. Sub quinoa for bulghur and voila, Quinoa Tabouli.
- On a flexibility scale, quinoa gets a 10 when you use it to make Quinoa Tabouli. You can dress it up or down, adding different vegetables to the final mix, depending on what you have in the frig. Though don’t imagine that you can use that gnarly looking scallion you found hiding under a bag of carrots in your frig. Scallions are key and they’ve gotta be fresh and perky.
- Quinoa is gluten free. Bingo. Say no more. And WAY full of protein.
- Quinoa comes int three different colors. Red. Black. Regular ol’ beige. Can you even believe it?
- Quinoa is ridiculously easy and quick to cook. You can microwave it, cook it on the stovetop, or throw it into a rice cooker (don’t blink, it cooks really fast, not kidding).
- When the temperature doesn’t climb much out of the single digits and I need to wrack my brain to remember what summer feels like, Quinoa Tabouli comes to the rescue. Nothing brings me back to the dog days of our New England summers more quickly than this gluten free gift to my repertoire of summer recipes.
Just when you thought you couldn’t fit yet one more gluten free flour into your pantry, guess what? Yes, quinoa can be ground into flour. I know what you’re thinking. Where the heck am I going to store all of these gluten free flours? When my eldest daughter graduated from college, she wanted to leave her dorm frig behind. No way. I knew it would be perfect for my stash of gluten free flours. Call me a thief if you must.
One more thing. Before I continue, I’d like to announce the winner of my recent contest for a copy of Gluten Free Girl’s new cookbook called Gluten Free Girl and the Chef. I picked the winner using random.org. Jessica from Confessions of a Gluten Free Mom is the winner! Congratulations Jessica! And thank you so much to all the others who commented and added their voice to my blog. If you haven’t yet read Gluten Free Girl and the Chef, I can’t recommend it highly enough. The recipes are terrific, the pictures are gorgeous, and the stories told by both of the authors are sweet and heartwarming.
Let me continue. I have a recipe to get to!
Quinoa flour is great for baking. I’m not particularly fond of baking with solely quinoa flour, but it makes a nice complement to other flours and adds a whole slew of good nutrition to whatever you’re baking. Check out my Gluten Free Double Chocolate Espresso Biscotti. And whenever I start my day with my Gluten Free Hearty Four Grain breakfast cereal, I feel like a million bucks.
6 – 8 servings
1 c. uncooked quinoa, rinsed and drained (don’t skip this step – quinoa has a bitter coating called saponin which can be rinsed off)
1/2 cup chopped scallions
1 c. chopped fresh parsley
1/4 c. chopped fresh mint
1/2 c. quartered grape tomatoes
sea salt and freshly ground black pepper to taste
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1 tsp minced garlic
Cook the quinoa per the package. Chill thoroughly.
Add scallions, parsley, mint, and tomatoes to the quinoa. Add salt and pepper to taste.
Whisk olive oil, lemon juice, and garlic until blended. Add to quinoa and veggies and mix until thoroughly combined. Chill before serving.
This is great as a main dish with a few gluten free crackers. It also works wonderfully as a component of a sandwich made on a Gluten Free Flatbread. I’d add, hmmm, hummus and baby spinach leaves to round it off. Got any other ideas? Let me know in the comments section below this post.
Hey, speaking of Gluten Free Flatbread, over the last few years, I’ve developed a number of different recipes for it. I’m wondering if you would like a recipe for my newest flatbread recipe? I made it this morning for a gathering of friends who we spent the afternoon singing with. I cut the flatbread into four pieces and then sliced them further into little finger-sized pieces. Perfect as a hummus delivery system. I’ll be posting the recipe in the next few days. Or better yet, if you subscribe to my blog (go up to the top right sidebar above and add your email address), every time I post a new recipe, you’ll receive it in your inbox. It’s that simple. And that way, we can stay connected!