**Quinoa Tabbouleh: A Gluten-Free Variation on a Classic**
For tabbouleh fans, have you thought about substituting quinoa for bulgur wheat? This creative recipe turns the cherished Lebanese salad into a gluten-free treat. Quinoa, known for its airy texture and mildly nutty taste, blends perfectly into the dish, preserving the spirit of classic tabbouleh.
**Ingredients and Optional Additions**
Although quinoa is the main replacement, don’t hesitate to try adding ingredients like chickpeas and feta cheese. These extra elements enhance the dish’s heartiness, making it substantial enough to serve as a light meal.
**Refreshing and Herbaceous**
This colorful salad is ideal for sunny days, incorporating fresh parsley, mint, tomato, cucumber, olive oil, lemon juice, and garlic. The ratios respect the traditional recipe, ensuring parsley shines as the main ingredient, accentuated by a lively lemon flavor.
**Recipe Tips & Tricks**
1. **Perfect Quinoa**: Utilize a dependable quinoa cooking technique for optimal fluffiness.
2. **Flavor Concentration**: Salt and drain tomatoes and cucumbers to elevate their taste and avoid excess moisture in the salad.
3. **Parsley Preparation**: Use a generous amount of parsley, finely chopping it for the best texture and flavor.
4. **Seasoning**: Use ample lemon juice and salt to create a zesty, flavorful salad.
**Serving Suggestions**
This quinoa tabbouleh complements a variety of gluten-free choices, enhancing its flexibility for different dietary needs.
**Recipe Instructions**
1. Rinse quinoa and cook until all water is absorbed. Allow it to steam, then fluff using a fork.
2. Salt the tomatoes and cucumbers and let them sit before draining the extra juice.
3. Finely chop parsley, using a food processor if you have one.
4. In a bowl, combine the cooled quinoa, mint, green onion, and drained vegetables.
5. Mix olive oil, lemon juice, garlic, and salt, and then incorporate it into the salad. Include chickpeas or feta if you wish.
6. Let the salad sit to allow the flavors to combine or serve right away. It can be stored in the fridge for up to four days.
**Notes**
– To make a dairy-free or vegan version, exclude feta cheese.
– Nutritional information is approximate and should not substitute professional guidance.
Savor your gluten-free quinoa tabbouleh, and don’t hesitate to share your thoughts in the comments!