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Gluten-free tabbouli recipe


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.

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