Gluten-Free Quinoa Tabbouleh

Whenever we’re hanging out with a crowd, be it a weekend at the farm or a stay at a beach house, we always bring a big batch of some sort of cold salad. It’s great to have an extra lunch or dinner side pre-made and also good for nibbling on throughout the day. One of my go-to favorites is a twist on tabbouleh.

Gluten-Free Quinoa Tabbouleh by

Gluten-Free Quinoa Tabbouleh by

The use of quinoa (instead of the usual bulgur) and chickpeas makes this filling side a protein-rich, gluten-free dish. Fresh herbs, lemon juice—and my secret ingredient, lemon zest—all add a nice refreshing pop of flavor.

Gluten-Free Quinoa Tabbouleh

Makes 8 to 10 servings

  • 2 cloves garlic, minced
  • 1/3 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • zest and juice from 1 lemon
  • 4 cups cooked quinoa (follow package directions)
  • 1 15.5-ounce can chickpeas, rinsed and drained
  • 4 scallions, thinly sliced
  • 1/2 cup chopped fresh mint
  • 3/4 cup chopped fresh flat-leaf parsley
  • 1 hothouse cucumber, peeled, seeded and diced
  • 1 pint cherry tomatoes, quartered
  • kosher salt, to taste
  • freshly ground black pepper, to taste

1. In a large bowl, combine the garlic, olive oil, white wine vinegar, lemon zest and lemon juice. Stir to combine.

2. Add the quinoa, chickpeas, scallions, mint, parsley, cucumber and tomatoes. Toss to coat. Add salt and pepper to taste. Taste and adjust seasoning (including olive oil and vinegar) if desired. Serve at room temperature or chill.

SWWU Tip: Want some extra flavor? Cook your quinoa in vegetable or chicken stock instead of water.

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Quick and Delish: Vegetarian Dinner

Brian and I both love to cook. The only thing that gets in our way is time. Our demanding jobs keep us at the office past the dinner hour on some nights, so quick meals that don’t make us sacrifice on taste and healthfulness are a must. The first person to arrive home gets the dish started and the other is usually able to lend a hand at least midway through. If not, dish duty it is! Last week we whipped up this tasty meal in no time (we’re talking 20 minutes or less) with ingredients we happened to have on hand. It’s definitely going to be a new staple in our repertoire. I bet you’ll enjoy it just as much!

Maple-Tahini Noodles with Vegetables by

Maple-Tahini Noodles with Vegetables by

Maple-Tahini Noodles with Vegetables

Makes 2 servings

  • 4 ounces udon noodles (2 sleeves)
  • 2 tablespoons maple syrup
  • 2 tablespoons tahini
  • 2 tablespoons low-sodium soy sauce
  • 2 tablespoons mayonnaise
  • 2 tablespoons sesame oil
  • 1 head broccoli, cut into florets
  • 1/3 cup sugar snap peas, ends trimmed and cut into 1/2-inch long pieces
  1. Bring a large pot of water to a boil, then cook the udon noodles according to package directions.
  2. Meanwhile, in a small bowl, whisk together the maple syrup, tahini, soy sauce and mayonnaise until well combined. Set aside.
  3. Add the sesame oil to a large pan and heat over medium. Add the broccoli and cook stirring occasionally for 3 to 5 minutes or until just tender. Mix in the snap peas and cook 1 to 2 minutes more until heated through. Stir in 2 tablespoons of the maple-tahini sauce and toss to coat. Add more sauce if desired.
  4. Strain the noodles and toss with 2 tablespoons of the maple-tahini sauce. Divide evenly between two plates and top with vegetable mixture. Additional sauce can be stored in an airtight container in the fridge for up to 3 days.

SWWU Tip 1: The maple-tahini sauce can also be used to make a tasty chicken salad. Just make the sauce as stated above and combine with cooked shredded chicken.

SWWU Tip 2: Make this dish gluten-free by swapping in gluten-free soy sauce and replacing the udon with soba noodles. Be sure to check the package to make sure you’re using 100 percent buckwheat noodles; some are made with a bit of wheat flour.