quinoa tabouli

Amys Gluten Free Pantry

In place of bulgar wheat, this tabouli utilizes protein-rich quinoa as a base. This is a fresh side for a Chicken Wrap, or with any dinner. Or, you can throw chicken or shrimp in and make it a main dish. Delicious.

Prep time: 10 minutes
Total time: 20 minutes
Yield: 4-6 servings as a side

1 c. quinoa
2 c. water
3/4 c. seeded cucumber
, finely diced
3/4 c. cilantro, finely chopped
1/2 c. tomatoes, seed and chopped optional (omit for nightshade allergy)
1/2 c. Italian parsley, finely chopped
1/2 c. mint, finely chopped
1/2 c. scallion, finely chopped
1/4 c. olive oil
juice of 1/2 lemon
3/4 tsp. salt

  1. Place quinoa and water into a small saucepan and bring to a boil. Reduce to simmer and cook, covered, 10-15 minutes until water is absorbed. Dump quinoa into bowl and let cool 10 minutes.
  2. Add all remaining ingredients and mix thoroughly. Keeps beautifully for a few days.

Posted in salads, sides + vegetables | Tagged , , , , | 2 Comments

2 Responses to quinoa tabouli

  1. Charmaine Farquar says:

    I lOVE this recipe! It is sooo easy AND good for you! You can eat lots of it GUILT free. Thanks for sharing!

  2. Karen Peckover says:

    This looks delicious. It’s going to be on my table tonight. This is the first recipe for tabouli I’ve seen that can be made without tomatoes. Thank you!

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