Leah Matthews came up with this tabbouleh-inspired salad while working as a sous chef at Twist, a Rhode Island restaurant specializing in gluten-free food. When the summer menu needed an additional item, she worked out a recipe in a matter of hours. "I grabbed seasonal and versatile ingredients from the refrigerator, knowing the cucumbers, tomatoes, lemon and parsley form a flavor profile," she says. Using quinoa instead of wheat-based bulgur or couscous keeps the dish gluten-free.
SERVES 12 :: 30 MINUTES OR FEWER
1 1/2 cups of quinoa
1/2 cup pine nuts
1 English cucumber, peeled and
finely diced (2 1/2 cups)
3 Roma Tomatoes, seeded and
finely diced (3/4 cup)
1/2 small red onion, finely chopped
1/2 cup chopped fresh parsley
1/4 cup Olive Oil
3 Tbs. lemon juice
2 tsp. grated lemon zest
- Bring 2 quarts salted water to a boil. Add quinoa, cover, and reduce heat to medium-low Simmer 12-14 mins, or until quinoa is tender and small "tails" bloom from grains.
- Preheat oven to 400*F . Spread pines nuts on baking sheer, and toast 3-4 minutes, or until lightly browned. Coo, then transfer to large serving bowl.
- Drain Quinoa, and rinse under cold running water. Drain again. Add qunioa to pine nuts, and stir in cucumber, tomatoes, onion, and parsley. Fold in oil, lemon juice, and lemon zest, and season with salt and pepper if desired.
TOTAL FAT (1 G SAT FAT); 17 G CARB; 0 MG CHOL;
53 MG SOD; 2 G Fiber; 2 G SUGARS