Gluten Free Quinoa Tabbouleh With Kale Recipes

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QUINOA TABBOULEH



Quinoa Tabbouleh image

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

1 cup quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tablespoon fresh lemon juice
1 garlic clove, minced
1/2 cup extra-virgin olive oil
Freshly ground black pepper
1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced

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.

GLUTEN-FREE QUINOA TABBOULEH WITH KALE



Gluten-Free Quinoa Tabbouleh with Kale image

Quinoa takes the place of bulgur in this tabbouleh. It has a nutty flavor that blends wonderfully with kale.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 55m

Yield 8

Number Of Ingredients 15

1 cup uncooked quinoa
1 1/2 cups water
1/2 teaspoon salt
1/2 cup lemon juice
1 clove garlic, finely chopped
2 tablespoons olive oil
1 pint cherry tomatoes, halved (2 cups)
1 1/4 cups finely chopped fresh Italian (flat-leaf) parsley (1 bunch)
3/4 cup finely chopped fresh cilantro (1 bunch)
1/3 cup finely chopped fresh mint leaves (1 bunch)
2 green onions, thinly sliced (2 medium)
1 1/2 teaspoons black pepper
1 can (19 oz) chick peas or garbanzo beans, drained, rinsed
1 bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)
2 tablespoons crumbled chèvre (goat) cheese

Steps:

  • In 2-quart saucepan, toast quinoa over medium-high heat 2 to 3 minutes, stirring until grains separate. Add water and salt; heat to boiling. Cover; reduce heat to low. Simmer 10 to 12 minutes or until quinoa is tender and water is absorbed. Remove from heat. Let stand covered 10 minutes.
  • Meanwhile, in large bowl, mix lemon juice and garlic. While beating with whisk, pour olive oil into garlic mixture. Add tomatoes, parsley, cilantro, mint, green onions, pepper, chick peas and kale. Toss to thoroughly coat.
  • Fluff quinoa with fork. Add quinoa to tomato mixture. Toss to combine (the kale will wilt slightly). Sprinkle with cheese.

Nutrition Facts : Calories 230, Carbohydrate 32 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 4 g, TransFat 0 g

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