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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Quinoa Tabbouleh (Gluten Free) Recipe

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This recipe for Quinoa Tabbouleh (Gluten Free) is from The Secret Ingredient is LOVE, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. water
1 c. quinoa
1 pinch salt
¼ c. olive oil
½ tsp. sea salt
¼ c. lemon juice
3 tomatoes seeded and diced
1 cucumber, diced
1 small red onion, sliced thin
2 carrots, grated
1 c. fresh parsley
Directions:
Directions:
Bring water to a boil in a sauce pan. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for about 15 minutes, or until all water is absorbed. Allow to cool to room temperature. Fluff with a fork. In a large bowl, combine oil, sea salt, lemon juice, tomatoes, cucumber, onions, carrots, and parsley. Stir in cooled quinoa. Serve with your favorite gluten free bread or crackers.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
about 45 minutes
Personal Notes:
Personal Notes:
I like to use the tri-color quinoa for nearly all my recipes. The brown and red quinoa add a nice nutty flavor to dishes. Quinoa is a great base for just about anything in place of pasta. I also like to mix quinoa with marinated mushrooms, kalamata olives, and feta cheese, for a greek quinoa salad.

 

 

 

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