Gluten-free Quinoa Tabouleh Salad
Quinoa is an amazing grain that is gluten free and very nutritious; it is high in fiber and protein and packed with vitamins and minerals. It can be used for many things; you can have it as a hot cereal or use it in place of rice. Quinoa is also available as flour, although I have not used it that way as yet. I like to use it in a Gluten-free quinoa tabouleh like recipe and use it in place of couscous.
The one thing that you should really do with the quinoa is make sure that you rinse it very well at the least. If you don’t, you will find that it has a bitter taste. I made that mistake the first time I used it. I rinsed it, but you should REALLY rinse it!
Generally you would used 1 ½ to 2 times as much water as quinoa depending on the cooking instructions.
Quinoa Tabouleh salad
1 ½ -2 cups water
2 plum tomatoes
1 can of chick peas [add a lot of great protein]
1/8cup lemon juice
1/8 cup olive oil
Teaspoon of dried basil
Cook quinoa as per instructions on packet – while quinoa is cooking chop the tomatoes and avocado, drain and rinse the chick peas and mix lemon juice and olive oil.
When quinoa is done fluff with fork and spoon into a medium bowl, add tomatoes, avocado and chick peas, lemon/oil mixture and basil – toss together to combine well and serve. One of my favorite salads to take for potlucks and is a hit everywhere – just remember to rinse really well even if package says it is not necessary. Use a fine mesh strainer as well!
Can be stored in the refrigerator for up to 2 days.