Recipe # 13: Quinoa Tabouleh

dHaving a gluten intolerance, it can be difficult to find my way around restaurant menus and grocery stores.  I love Mediterranean cooking, which spurred my  mission to find the perfect combination of herbs and spices to complement the nuttiness of the quinoa in this gluten-free version of classic tabouleh (traditionally made with couscous, a wheat product).  Perfect for a refreshing meal on a hot spring day, this dishes just explodes with flavor in your mouth.  You may even want to make it a double if you anticipate having people in your fridge, because it won’t last long!

Quinoa Tabouleh

1 cup quinoa*
2 cups water*
1 cucumber
1 large tomato
1 lemon
½ cup chopped parlesy
¼ cup chopped mint
2 cloves garlic (optional)
Extra virgin olive oil (optional)
Salt & pepper

*Needs to be chilled; either prepare the quinoa the day before or in the morning before you assemble the salad.  Bring the water to a boil, add the quinoa and cover.  Reduce to a simmer and cook for 17 minutes.  Remove from the heat, let sit for 5 minutes and fluff with a fork.  Set the quinoa aside to let it cool, placing it in the refrigerator when it reaches room temperature (this avoids condensation)

Vegetable prep:

• Peel the cucumber and dice into large cubes.
• Slice the tomato and dice, laying two slices on top of each other for a faster process.
• Rinse and dry the parsley and mint.  Finely chop both herbs, avoiding the stems.
• Peel the garlic and slice very thinly - as thin as you can - and then slice the clove down the center for half-moon shape garlic slices (optional)

Place the chilled quinoa in a large mixing bowl and break up the clumps with your hands.  Add the cucumber, parsley, mint and juice of the lemon, incorporating the addition thoroughly.  Carefully place the tomatoes and garlic slices on top of the salad and gently toss the mixture.  Lightly drizzle with olive oil and salt & pepper to taste.  Can be refrigerated for 2 days.