Mother Earth Living

Quinoa Tabbouleh

Delightfully chewy and so very fresh, this quinoa version of tabbouleh will become a standard side dish to serve with grilled beef or fish.
By Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom
October 5, 2011
Add to My MSN

Image courtesy St. Martin's Griffin © 2011.

Content Tools

Related Content

Homemade Baby Food Recipes

Making your own baby food not only saves you money but allows you control over what's in your baby's...

Sweet & Salty Trail Mix Bar Recipe

This travel-savvy Sweet & Salty Trail Mix Bar recipe is high in nutrition and rich in great taste.

In The News: More to Enjoy Meatless Dishes in 2012

More and more are joining the meatless movement. Find out what meatless dishes have to offer you.

Summertime Fun: Herbal Picnic Recipes

Spice up classic picnic recipes with herbs from your own garden.

From Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom. Copyright © 2011 by the authors and reprinted by permission of St. Martin’s Griffin. The following excerpt can be found on Page 47. 

Delightfully chewy and so very fresh, this quinoa version of tabbouleh will become a standard side dish to serve with grilled beef or fish. Quinoa is naturally gluten-free and easy to digest. SERVES 4

• 1/2 cup quinoa
• 1 cup gluten-free chicken broth such as Better Than Bouillon®
• 3/4 cup chopped cucumber
• 1/2 cup snipped fresh parsley
• 1/4 cup thinly sliced green onions
• 1 tablespoon snipped fresh mint
• Tabbouleh Dressing
• 3/4 cup chopped tomato
• 4 lettuce leaves

1. Place quinoa in a colander and rinse with warm water for 2 minutes. Note: quinoa must be rinsed VERY WELL to remove the bitterness on the seed. In a saucepan, combine 1/2 cup quinoa and 1 cup chicken broth. Bring to a boil and let cook until quinoa splits and absorbs most of the chicken broth, about 15 minutes. Drain and cool.

2. In a large bowl combine quinoa, cucumber, parsley, green onions, and mint. Drizzle with Tabbouleh Dressing and toss to coat. Cover and chill for 4 to 24 hours. Stir tomato into quinoa mixture just
before serving.

Tabbouleh Dressing 

1. In a screw-top jar combine 2 tablespoons water, 3 tablespoons canola oil, 3 tablespoons lemon juice, and 1/4 teaspoon salt.

2. Cover and shake well.

Click here for the main article, From Our Bookshelf: What is Gluten? 

Buy Gluten-Free Made Simple. 

Post a comment below.


no image
8/21/2014 5:22:39 PM
no image
8/20/2014 10:03:07 AM
no image
8/20/2014 9:59:22 AM
no image
8/20/2014 9:30:07 AM
no image
8/19/2014 12:57:22 PM
no image
Peggy McMahan
8/18/2014 11:29:51 AM
no image
8/17/2014 10:16:45 PM
no image
8/17/2014 10:15:23 PM

Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.