A new spin on an old classic making this dish gluten free, replacing the bulgar wheat for quinoa while keeping all of the traditional tabouli flavor.
Servings: 4-5
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Quinoa Tabouli Salad
Ingredients:
- 2 cups water
- 1 cup quinoa well rinsed
- 1 tsp basil dried
- 1 tsp thyme dried
- 1 tsp oregano dried
- 1 tsp salt
- 1 tsp pepper
- 2 cloves fresh garlic minced
- 2 tbsp Braggs liquid aminos
- 1/2 cup red onion chopped
- 5 tbsp olive oil extra virgin
- 3/4 cup lemon juice
- 1 1/2 tbsp dried mint crushed
- 1 cups chic peas rinsed and dried
- 1 cups garden fresh GG tomatoes chopped
- 1 cups grated carrots
- 1 cup fresh parsley chopped
- Herbamere seasoning to taste (can replace with salt and pepper)
Instructions:
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Toss chic peas in 2 tbsp olive oil and spread out in an even layer on a cookie sheet. Bake at 400 degrees for 15-20 minutes or until a darker color appears. Pull out of oven and set aside.
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Boil the 2 cups of water with rinsed quinoa, then lower to a simmer. Add basil, thyme, oregano, garlic, salt, pepper, liquid aminos, and quinoa to the water. Cover and cook for 15 to 20 minutes or until all liquid has steamed the quinoa tender.
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Pull chic peas out of the oven. Then after quinoa is cooked add the remaining ingredients and chic peas to the pot and mix well. Add herbamere to taste, the salad should have a slightly lemony flavor. This salad needs to be refrigerated when completed. Eat cold or hot.