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1 cup quinoa, rinsed well
1/2 teaspoon salt (+ salt to taste)
2 tablespoon fresh lemon juice
1 garlic clove, minced (or two)
Freshly ground black pepper
1 large English cucumber (locally grown 😉 )
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint (or 1/4 cup dried mint)
2 scallions, thinly sliced
This classic Middle Eastern salad gets a temporary upgrade with quinoa - a delicious yet undervalued seed. This power-bowl is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side dish.
For the perfect wine-pairing visit Joanne's sommelier's blog and see what wines she suggests this season.
We use quinoa in this tabbouleh recipe to make it gluten-free and enjoyable for all our friends when we go to a picnic. Especially during COVID times, when most of our planning goes towards social distancing protocols with friends, we tend to make our dishes gluten-free and lactose-free. You can also try this recipe with rice or lentils instead of the quinoa.
Furthermore, it's part of our summer diet to go light on gluten and focus more on healthy alternatives.