Quinoa Tabbouleh from Weeknight Gluten Free by Kristine Kidd

Name: Quinoa Tabbouleh from Weeknight Gluten Free by Kristine Kidd
Ingredients: Fresh flat-leaf parsley, ¾ cup (1 oz/30 g) chopped; Fresh mint, 3 tablespoons minced; Persian cucumbers, 3, trimmed, quartered lengthwise, cut into ½-inch (12 mm) pieces; Green onions, 4, chopped; Fresh lemon juice, ¼ cup (2 fl oz/60 ml); Romaine hearts; Feta cheese, ½ cup (2½ oz/75 g) crumbled (optional); Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml); Quinoa, 1 cup (6 oz/185 g), preferably multi-color; Kosher salt and freshly ground pepper Cherry tomatoes, preferably heirloom, 1 lb (500 g), halved; Chickpeas, 1 can (15 oz/470 g), rinsed and well drained; Radishes, 6, chopped

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Here I transform one of my favorite wheat-based dishes into a gluten-free version by substituting high-protein quinoa for bulgur. This recipe gets a flavor boost from feta cheese, fresh mint, and l...

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Fine-mesh sieve
Saucepan
Stove
Measuring cup
Fork
Cutting board
Chef's knife
Mixing bowl
Wooden spoon
Serving bowl
Colander

Ingredients

Fresh flat-leaf parsley, ¾ cup (1 oz/30 g) chopped
Fresh mint, 3 tablespoons minced
Persian cucumbers, 3, trimmed, quartered lengthwise, cut into ½-inch (12 mm) pieces
Green onions, 4, chopped
Fresh lemon juice, ¼ cup (2 fl oz/60 ml)
Romaine hearts
Feta cheese, ½ cup (2½ oz/75 g) crumbled (optional)
Extra-virgin olive oil, ¼ cup (2 fl oz/60 ml)
Quinoa, 1 cup (6 oz/185 g), preferably multi-color
Kosher salt and freshly ground pepper Cherry tomatoes, preferably heirloom, 1 lb (500 g), halved
Chickpeas, 1 can (15 oz/470 g), rinsed and well drained
Radishes, 6, chopped