Glutenfreelebanesetabboulehusingquinoa Recipes
GLUTEN-FREE LEBANESE TABBOULEH (USING QUINOA)
This flavourful salad can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling in a pita. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 35m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients together in a large serving bowl. Taste and adjust seasoning with salt, pepper and lemon juice.
- Let flavours meld for a while and serve at room temperature or chilled.
Nutrition Facts : Calories 354.1, Fat 21, SaturatedFat 2.9, Sodium 19.2, Carbohydrate 36, Fiber 5.3, Sugar 4.1, Protein 8
QUINOA TABBOULEH
Provided by Bon Appétit Test Kitchen
Categories Side Picnic Vegetarian High Fiber Lunch Quinoa Summer Healthy Low Cholesterol Vegan Potluck Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
- Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
TABBOULI / TABOULI / TABBOULEH SALAD (GLUTEN FREE)
I love Tabbouli but I think I'm sensitive to gluten/wheat, so the traditional cracked wheat version is off-limits. I promise that with this recipe, you wow't event miss the wheat! The substitute is riced cauliflower! So, it's packed with vegetables and gluten-free deliciousness.
Provided by ValFosburgh
Categories Free Of...
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Prepare the cauliflower: Grate the cauliflower until it's "riced" or you may use a food processor Ninja and pulse the cauliflower in batches 10-15 times for 1.5 seconds to rice it. Place the riced cauliflower in a microwave safe dish and microwave cook for 6-7 minutes on high until soft but not mushy. Set aside and let it cool.
- Prepare the parsley: pull the curly parsley from the stem and rinse thoroughly. Use salad spinner to spin the parsley dry, repeating 2-3 times and dumping water out each time. Chop parsley finely by hand or use Ninja or food processor carefully on pulse to chop the parsley finely. (Do not chop on high speed as it will juice the parsley and make it mushy.) Dump the parsley into a very large bowl that will be used to mix all ingredients.
- Chop the tomatoes and onions: Finely chop the tomatoes and onions. Place the tomatoes in a salad spinner or colander and swish around to remove excess moisture, juice and seeds before adding to parsley. Add chopped onions and tomatoes to parsley mixture.
- Mix and Dress: Add cooled, riced cauliflower to parsley mixture. Top with olive oil, salt, lemon juice and dried mint and mix thoroughly with a large slotted spoon. Taste and adjust seasonings as desired. Can be served immediately, but it is best made ahead and allowed to chill for a few hours. Better as the days go by!
Nutrition Facts : Calories 30.3, Fat 0.3, SaturatedFat 0.1, Sodium 218.4, Carbohydrate 6.3, Fiber 2.2, Sugar 3, Protein 1.9
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