Gluten Free Tabbouli by Gluten Free Houston, adapted from Karina's Kitchen.
This is a recipe that I make in my catering kitchen. It's so delicious and so easy, I thought I would share it with my readers as a perfect gluten-free salad or side dish for the 4th of July holiday weekend. I adapted this recipe from Karina's Kitchen, whose link is under "Sites I Like" on my Examiner home page.
1 cup dry quinoa
2 tblsp. olive oil
juice from 2 limes
3 fresh mint springs, leaves removed and chopped
1/4 cup chopped fresh cilantro of Italian parsley
salt and pepper, to taste
1 cup of grape tomatoes, sliced
2 or 3 chopped green onions
1 garlice clove, minced
1 avocado, diced.
Cook the quinoa in about 2 to 21/2 cups salted boiling water until all the water is absorbed, about 15 minutes. When done, let the quinoa sit in the pan and then fluff it with a fork. You can use either the red "heritage" quinoa or the yellow quinoa. They are both delicious.
After the quinoa has cooled slightly, toss it in a salad bowl with all the other ingredients except the avocado. Taste and adjust seasonings. You may like a little bit more olive oil, or some more salt and pepper. This salad is great when fresh-made, but also tastes great after a day in the refrigerator, where the flavors have had a chance to meld. Just before serving, add the diced avocado and toss.
Serves four as a side dish.