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.
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.