There’s a reason that they let Martha Stewart out of jail, and I think it has something to do with her gluten-free tabbouleh salad recipe. Traditional tabbouleh salad is made with bulgar, which is not g-free friendly. This version, made with quinoa, ups the protein/health quotient, and is just so so delicious. It makes a great lunch, and the recipe made enough for me for the week. And, it doesn’t matter how neatly you chop everything, which is perfect for a girl with dull knives and no cutting skills.
Tabbouleh Salad, adapted from Martha Stewart’s recipe
1 cup quinoa
2 cups fresh flat-leaf parsley, coarsely chopped
1/2 cup fresh mint leaves, coarsely chopped
1/2 cup fresh basil leaves, coarsely chopped
3-4 Tbsp. fresh lemon juice
1 medium cucumber, diced (I keep the skin on)
1 medium tomato, diced (about 1 cup)
1/2 cup extra virgin olive oil
salt and pepper, to taste
1. Cook quinoa in rice cooker, according to manufacturer’s instructions for rice (or cook on stove-top according to directions on packaging).
2. Combine one cup quinoa with all remaining ingredients, toss to combine.
3. Serve at room temperature or chilled, with gluten-free crackers.