Gluten-Free Red Quinoa Tabouleh

2012 March 9

Gluten Free Tabbouleh Recipe

This is probably the best quinoa tabouleh you have ever, ever eaten. In a million years. I promise. There are a few secret ingredients that make all the difference – and really, *really* set it apart from your typical parsley-based dish… curious? Come take a look….

I *love* this salad- eat it all the time. The coriander and mint give the salad a really subtle flavour layer- along with the natural sweetness of a touch of carrot and suddenly, there’s a certain “je ne sais quoi” that will make you come back for more. And more. Annnnd…. again lol… and you can’t even tell what it is- its not over powering. Trust me, if you don’t like coriander, just try it, this ONCE in this salad. You’ll be pleasantly surprised.

BTW- I marked this salad as falling under “Paleo” diets- although quinoa is grain-like, its actually a seed. Nuts and seeds are permitted in the paleo diet, just go easy on it. If you prefer to be a bit more hardcore, get a raw head of cauliflower, chop it finely in the food processor, and then gently steam and drain the chopped bits and toss iin the salad to replace the quinoa.

MyRealFoodLife.com

GF Red Quinoa Tabouleh

NOTE: ALWAYS ALWAYS soak quinoa in water over night, or at least for an hour or two, then wash it thoroughly the next day. Quinoa is covered in saponin, its a natural soap-like agent, and it often makes your stomach annoyed if you don’t rinse. Some quinoa comes pre-rinsed but I don’t take chances- my gut hates it when I take chances ;)

Ingredients (can be changed according to your preferance)

1 bunch of parsley (about 2 cups packed)
1 bunch of coriander ( about 2 cups)
1 generous handful mint ( about 1/2 cup)
1 cup red quinoa
1 large carrot
1 1/2 cups grape tomatoes ( or 1 red pepper diced)
2 tbsp onion, finely chopped into tiny pieces
1 green onion (or equivalent of chives)

Dressing (can be adjusted according to your preferance)

3 tbsp lemon juice
5 tbsp olive oil
1 tsp salt

Directions

Cook the red quinoa (don’t use the light quinoa, it doesn’t have even a quarter of the flavour or texture needed for this dish). Add 2 cups water to a pot, boil 20 min or until tender. Add more water if needed. Wait till its cooled before adding to greens!
Chop all greens (Mint, Coriander, Parsley), onion, green onion
Peel the carrot into thin strips (use a vegetable peeler)
Halve the grape tomatoes (use them instead of cherry tomatoes, they are WAY sweeter)
Finely dice/chop onion into little pieces
Mix dressing and toss with salad ingredients.

Done! Eat!