QUINOA TABBOULEH SALAD

By Ana Larramendi

Gluten-Free, Vegan
Serves 4 as a side salad

Tabbouleh is a classic Middle Eastern salad made with wheat bulghur, mint and parsley. It is popular throughout the Arab world. Variations of this dish appear in Egypt, Syria, Lebanon, Palestine and Jordan.
I have always loved making this salad during the summer and eating it with a sprinkling of sheep’s milk feta and/or Greek olives. However, as I started making more gluten-free dishes for groups, I needed to find a substitute for the bulghur.
This variation uses quinoa, a little tamari and toasted almonds. I actually like it better than with bulghur!
If you don’t want to use soy, use salt instead of the Tamari. The toasted almonds add a nice crunch!
 
Ingredients:
Quinoa
1 C. Quinoa, rinsed.
1 ½ C. Water
¼ teas. Salt
 
Dressing:
3 TB. Lemon juice
3 TB. flavorful extra virgin olive oil
2 large cloves fresh garlic, minced
2 TB. Tamari* or ½ teas. salt
1 teas. Ground cumin
1 teas. Dried oregano
 
Salad:
1 C. coarsely chopped curly parsley
¾ C. coarsely chopped fresh mint
1 C. diced fresh tomato
1 C. peeled diced cucumber
1 Green onion chopped
½ C. toasted slivered almonds*
*optional
 
Instructions:
 Quinoa: Put the rinsed quinoa in a 2 quart saucepan with a lid. Add the salt and water. Bring to a boil, then reduce to a low simmer, cover with a lid and simmer for 10 minutes. Remove from heat, and allow the quinoa to finish steaming in the pan, covered, for at least 15 minutes.  Remove lid and fluff with a fork. Transfer to a container with a lid and chill in the refrigerator. You can prepare the Quinoa up to two days in advance.
 
Dressing: Mix all the ingredients of the dressing in the order listed.
 
Salad & Assembly: In a large bowl, add the quinoa, parsley, mint, tomato and cucumber. Stir to combine well, then add the dressing. Stir till all the ingredients are well mixed. Add the almonds last. Ready to serve! Keeps in the refrigerator for 4 days.
 
Notes:
I find that the addition of one of the following greens goes very nicely with this salad. If needed add a touch more lemon juice, olive oil and salt to taste.
 
1 C. Lacinato kale--Thin sliced leaves (chiffonade)OR-
1 C. Fresh spinach, chiffonade -OR-
1 C. Arugula, loosely chopped
 
Garnishes: This salad goes very well with a sprinkling of feta, goat cheese, or sliced Greek olives.
It’s a great compliment with hummus, falafel, grilled chicken or lamb.