Gluten-Free Lebanese Tabbouleh (Using Quinoa)
"This flavourful salad can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling in a pita. Enjoy!"
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4-8
ingredients
- 1 cup quinoa, cook according to package directions
- 1 cup flat leaf parsley, finely chopped
- 5 green onions, finely chopped
- 2 cups small grape tomatoes, halved
- 1 cucumber, peeled and seeded, thinly sliced
- 1 to 2 lemon, juice of, more to taste
- 1⁄3 cup extra virgin olive oil
- sea salt, pepper and crushed red pepper to taste
directions
- Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice.
- Let flavours meld for a while and serve at room temperature or chilled.
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Reviews
-
Delightful salad/side dish. What I really love about it is the fact that you can make it ahead and refrigerate until you're ready to make the rest of the meal. Great for summer entertaining. Thank you. -
Fresh, yummy and gluten free!! I made this even fresher by sprouting my quinoa over night to make this a raw salad! I cut my grape tomatoes into quarters because they were not too small and did not seed, but just peeled, quartered and thinly sliced my English cucumber. I used lots of freshly squeezed lemon juice and used unrefined extra virgin olive oil which is healthier and raw plus the sea salt and freshly ground black pepper. I did not add any crushed red pepper as I didn't relies that was in the ingredients list until it was all eaten up! I would make this again raw or maybe not! Made for ZWT6, NA*ME regions for my team, The Ya Ya Cookerhood.
RECIPE SUBMITTED BY
Nif_H
Canada
I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!
