To Be or Not To Be Gluten-Free?
Gluten-Free Recipes: Lunch
Gluten alternative: Quinoa
Makes: 6 servings
Prep: 10 minutes
Cook: 20 minutes
1 cup quinoa
1 medium ripe, red tomato, seeded and diced (1 cup)
1 1/4 cup finely chopped fresh parsley leaves
1/4 cup finely chopped fresh mint leaves
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper
1. Prepare the tabbouleh: Thoroughly rinse quinoa and combine with 1 1/4 cups of water in a medium-sized pot. Bring to a boil; reduce heat and simmer, covered, for 15 minutes. Remove pan from the heat and let stand, covered, for 5 minutes to steam and finish cooking. Transfer quinoa to a large bowl and cool to room temperature.
2. Add the tomato to the cooled quinoa. Add the parsley, mint, lemon juice, olive oil, garlic, salt, and pepper, and stir gently until well combined. Cover and set aside in the refrigerator. (Will keep for 2 to 3 days in the refrigerator.) Serve with hummus, veggies and gluten-free crackers.
Reprinted with permission from The Golden Door Cooks at Home by Chef Dean Rucker (Clarkson Potter Publishers)Related Links
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