GRAIN-FREE MINTY QUINOA TABBOULEH RECIPE
Born in Lebanon, I crave the Middle Eastern flavors of mint, lemons and fresh greens. I grew up eating a very Mediterranean diet and tabbouleh was almost always on the menu. It complements many foods and that’s what makes it such a wonderful and healthy side dish. Tabbouleh is a lemony Middle Eastern parsley and grain salad that is traditionally made with bulgur wheat. This gluten-free version, filled with a delicious and surprising touch of cumin and cinnamon, uses quinoa instead.
INGREDIENTS: (Makes 8 cups)
1 ½ cups quinoa
1 ½ cups organic tomato - remove seeds and finely dice
1 cup finely chopped fresh flat-leaf parsley
1 cup organic cucumber - peel, remove seeds and dice finely
½ cup thinly sliced scallion greens
½ cup extra-virgin olive oil
6 tablespoons of freshly squeezed lemon juice
¼ teaspoon ground cumin
⅛ teaspoon ground cinnamon
½ cup finely chopped fresh mint
PREP: 30 Minutes
In a medium saucepan, bring 3 cups of water and the quinoa to a boil over high heat.
Cover, reduce the heat to medium-low and let simmer for 10-15 minutes until the water is absorbed and the quinoa is translucent and tender. Immediately fluff the quinoa with a fork
When cooled, fluff the quinoa again and transfer to a large bowl.
Add the oil, lemon juice, tomato, parsley, cucumber, scallion, cumin and cinnamon. Toss well.
Cover and refrigerate to let the flavors mingle, at least 2 hours.
Before serving, let the tabbouleh sit at room temperature for 30 minutes. Stir in the mint. Taste and add more oil, lemon juice and/or mint as needed.