Summer Fresh Quinoa Tabbouleh - naturally gluten free
 
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A naturally gluten free tabbouleh dressed in a lip-smacking lemon vinaigrette. Fuss free and stores beautifully in the fridge. Makes a delicious side to virtually any meal (and perfect for offices lunches too!)
Author:
Serves: Serves 4-6
Ingredients
  • For the Quinoa Tabbouleh
  • 1 cup (250 mL) dry quinoa (yields about 3 cups cooked quinoa)
  • 4 large ripe tomatoes, diced or bite size chunks
  • ½ English cucumber (the long thin ones), diced or bite sized chunks
  • 3 green onions (scallion), minced (substitute red onion)
  • Handful fresh flat (Italian) parsley, chopped
  • Pinch of fresh mint leaves, chopped

  • For the Dressing
  • 3 Tbsp (45 mL) olive oil
  • 3 (or so) garlic cloves (always optional - we love our garlic!) smashed, salted and chopped
  • 1 Tbsp (15 mL) terragon vinegar (substitute apple cider vinegar)
  • 1 Tbsp (15 mL) fresh lemon juice
  • 2 tsp (10 mL) grainy dijon mustard
  • 1 tsp (5 mL) honey, optional
  • sea salt and coarse black pepper to taste

Instructions
  1. Cook quinoa according to package directions (generally 1:2 ratio quinoa to water).
  2. Allow quinoa to cool while you prepare/chop herbs.
  3. Place quinoa in a large bowl (large enough to accommodate the entire salad) and add chopped parsley and mint, tossing to combine.
  4. In a separate bowl, combine: tomato, cucumber and onion, mixing to combine.
  5. In a small bowl or container with fitted lid, combine: olive oil, garlic (if using), vinegar, lemon, mustard and salt & pepper to taste, whisking or shaking to combine. Adjust seasonings as desired. If you find the dressing overly acidic/sour, you can add a tsp or so of honey/maple syrup.
  6. Add tomato mixture to quinoa and drizzle with dressing, mixing everything together gently to combine.
  7. If possible, allow the quinoa tabbouleh to sit covered in the fridge for at least 30 minutes to absorb the flavors from the dressing before serving (it will still be delicious if you eat it right away!).
  8. Taste your tabbouleh and make any final flavor adjustments, salt/pepper, etc.
  9. Top individual salads with additional parsley, as desired and enjoy.
Notes
Storage: the tabbouleh will keep well in a sealed container in the fridge for up to 3 days. I often eat it for lunch!
From Side to Meal: you can easily convert this recipe into a meal by adding beans (I especially like it with white bean or chickpea) or protein of choice.
Garlic Crush: I recommend smashing/crushing garlic for chunkier pieces and to release the allium's beneficial oils. To smash, simply use the flat side of a large knife and carefully press down on the garlic over a cutting board until it breaks/flattens somewhat. Sprinkle with sea salt and then chop the garlic.
Recipe by Inspired Edibles at https://www.inspirededibles.ca/2014/07/summer-fresh-quinoa-tabbouleh.html