Quinoa Tabbouleh, a gluten-free take on a Middle Eastern classic
Gluten-free has become a serious eating choice for many, not only those diagnosed with celiac disease but also people who are sensitive to wheat products. There are many books on the subject. What sets “Weeknight Gluten-Free” apart from the others is that the author is Bon Appetit magazine's former food editor, Kristine Kidd.
She has developed more recipes than most cookbook authors in her career. Her mission was to cook pleasing dishes that are naturally gluten-free rather than reinterpreting disappointing versions of recipes that rely on wheat, rye or barley.
One of the concepts that shines through in this volume is that there is no need to fret about adhering to a gluten-free diet. The recipes are made for home cooks who want to put a satisfying and tasty meal on the table — a task seemingly made that much more difficult for cooks limited to gluten-free dishes. In fact, there are so many tempting recipes in her latest book, it was difficult to decide which one to test and share.
Tabbouleh is a Middle Eastern salad that is traditionally prepared with bulgur wheat. The simplest version includes tomatoes, cucumber, parsley and bulgur wheat. Kidd's version transforms the classic dish into a gluten-free version by substituting high-protein quinoa for bulgur. It gets a further flavor boost from feta cheese, chickpeas, fresh mint and lemon juice.
I like to serve this as part of a mezze platter. You can pick up quality hummus and tzatziki, and arrange on a serving platter. Don't forget warm cut-up pita bread or pita crackers for scooping along with the romaine leaves. I prefer the inner light-green, white leaves for their sweeter flavor and crisp texture. Serve a chilled white wine like sauvignon blanc or chardonnay to accompany.
Write Diane Rossen Worthington at www.seriouslysimple.com.
1 cup (6 ounces), quinoa, preferably multicolor
Kosher salt and freshly ground black pepper, to taste
1 pound halved cherry tomatoes, preferably heirloom
1 can (15 ounces), chickpeas, rinsed and well drained
6 radishes, chopped
3 Persian cucumbers, trimmed, quartered lengthwise, cut into 1⁄2-inch pieces
4 green onions, chopped
3⁄4 cup chopped fresh flatleaf parsley
3 tablespoons minced fresh mint
1⁄2 cup crumbled feta cheese, optional
1⁄4 cup extra-virgin olive oil
1⁄4 cup fresh lemon juice
Romaine hearts, for serving
Place the quinoa in a medium saucepan. Rinse with cold water, drain. Repeat rinsing 3 more times, and then drain the quinoa and return to the pan. Add 1 1⁄2 cups water and a pinch of salt and bring to a boil. Reduce the heat to low, cover and simmer until all the water is absorbed, for about 15 minutes. Turn off the heat and let stand for at least 5 minutes. Fluff with a fork.
Transfer the quinoa to a large, shallow bowl and cool to room temperature. (Refrigerate to speed up the cooling).
Meanwhile, in a medium bowl, combine the tomatoes, chickpeas, radishes, cucumbers, green onions, parsley, mint and feta, if using. Add to the cooled quinoa.
Add the oil and lemon juice, and toss to combine. Season to taste with salt and pepper.
Serve with romaine hearts for scooping.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Agent: Polamalu undecided whether to play in 2015
- Penguins notebook: Road trip increases in difficulty
- Hax: Pregnant sister is off her rocker over alleged chair-breaking incident
- Mt. Lebanon deer-culling corrals sprayed with urine, repellent
- U.S. Ambassador to South Korea stable after facial surgery for knife wounds
- Federal jury says gas company shorted owners on royalties
- Starkey: In defense of Mel Kiper Jr.
- Federal judge dismisses complaint against foreclosure propery management company
- Ex-wife of late Argentine prosecutor: Death was a homicide
- Beistel overcomes nerves, 1st-round opponent at PIAA Class AA tournament
- Seneca Valley special-needs student left on bus