Quinoa Tabbouleh
Most of the quinoa we buy today has already been rinsed to rid it of the bitter saponin coating, If you're not sure about the source, rinse it in a sieve until the water runs clear. Saponin, a natural coating that wards off birds and insects, won't hurt humans but the quinoa tastes better without it! Omit feta cheese in the recipe to make it dairy free.
To cook quinoa:
1 teaspoon canola oil
1 cup uncooked quinoa, rinsed twice
½ teaspoon table salt
1 can (14.5 ounces) or 1¾ cups gluten-free, low-sodium chicken broth (Swanson's Natural Goodness) Check label for allergens!
¾ cup water
Tabbouleh:
1/4 cup shelled raw pumpkin seeds
1 English (hothouse) cucumber, unpeeled and finely diced
3 green onions, thinly sliced
1 small red bell pepper, cored, seeded, and finely diced
1 small yellow bell pepper, cored, seeded, and finely diced
½ cup chopped fresh parsley
½ cup chopped fresh cilantro
¼ cup chopped fresh mint
¼ cup crumbled feta cheese (optional) - Omit for dairy free!
Dressing and Garnish
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar or rice vinegar
¼ teaspoon table salt
1/8 teaspoon white pepper
Fresh mint or parsley sprigs for garnish
1. Heat the oil in a medium saucepan over medium heat and toast the quinoa about 4 minutes, shaking
the skillet occasionally, until the seeds are light golden brown.
2. Add the chicken broth and water, reduce the heat to low, and cook 15 to 20 minutes, covered, or
until the quinoa is tender. Remove from heat and cool 10 minutes. Drain the quinoa well.
3. Combine the cooked quinoa and remaining tabbouleh ingredients except feta cheese in a large
serving bowl.
4. Combine the dressing ingredients (except fresh mint or parsley) in screw-top jar and shake
vigorously to blend. Pour over quinoa mixture and toss until all the ingredients are thoroughly coated.
Cover the bowl and refrigerate 4 hours. Let stand at room temperature 20 minutes before serving.
Toss with the feta cheese just before serving. Garnish with fresh mint or parsley.
Serves 6.
Adapted from "1,000 Gluten-Free Recipes" by Carol Fenster, PhD (Wiley, 2008)
©Caro] Fenster and Shelley Case, August, 2011. This document may be photocopied in its entirety.