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Frances03

Quinoa Recipe

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This is so good and I can't STOP eating it!!! It's so weird, I've never had a food I couldn't stop eating before but I literally ate the entire first batch I made in one day! Then I made another batch the next day and everytime I open the fridge I have to take it out and eat some! It's not my recipe, I got it off allrecipes.com, but I made a few changes. Hope someone likes it!

Quinoa Taboulleh

1 cup quinoa, rinsed well and drained

2 cups water

pinch of salt

1/2 large cucumber, peeled and diced small

1/2 large tomato, seeded and diced small

1/2 a bunch of parsley, chopped fine

1/3 of a red onion, diced small

1/2 a lemon, juiced

2 Tbsp olive oil

2-3 cloves fresh garlic, minced

salt, pepper and cumin to taste

Bring water to a boil. Add quinoa and a pinch of salt, cover and reduce heat to low. Simmer 15-20 minutes until the little tail part separates from the rest. Remove from heat and let sit with lid on for 3 minutes. Place in large bowl and let cool. When cool, add all the veggies and toss. Mix lemon juice, olive oil, and garlic in small bowl. Pour over salad and toss to coat. Season with salt, pepper and cumin to taste. Now, let it SIT in the fridge, preferable overnight, as it tastes SO MUCH BETTER the next day!!!

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Looks good!

I cook mine in Swanson's Chicken Broth (substituted from the water as directed) . With a little butter, it's a great side dish for anything.

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This looks wonderful! Thank you for posting this--I've really missed Taboulleh!

I've been using quinoa flakes in couscous recipes, with great results--have you tried that?

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This looks wonderful! Thank you for posting this--I've really missed Taboulleh!

I've been using quinoa flakes in couscous recipes, with great results--have you tried that?

No I haven't tried the flakes. I have just tried the regular, I have the white and the red, and I have made just white and a mix of each with this recipe. I really like quinoa! If it weren't for Celiac, I would have never tried it!

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this does sound good ... i just bought a bag of quinoa but wasn't sure what i was going to do with it! thanks for the recipe! :)

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Thanks for posting this.

I just made it and it's great. I'm eating it for lunch with gluten-free felafel, hummus and flat bread as I type this.

I used vegetable stock instead of water and pretty much doubled all the ingredients except the quinoa. It worked out really well.

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I love this type of food, grew up on it in Toronto Ontario. What brand of Falafel and hummous is gluten free? Where did you get gluten-free flatbread?

This is definitely a recipe I am going to try.

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thanks for posting this, it got me inspired to get back in to quinoa!

I can't do onions and garlic but cooked up the quinoa in veggie stock, added fresh cucumbers, tomatoes, bocconcini and mint - it was delicious!

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I love this type of food, grew up on it in Toronto Ontario. What brand of Falafel and hummous is gluten free? Where did you get gluten-free flatbread?

This is definitely a recipe I am going to try.

I made the hummus myself but most store bought dips seem to be gluten free.

I'm Australian so I suspect our brands are different to yours. Try healhfood stores for gluten free flat bread and felafal. Or maybe your local middle eastern grocery store.

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I made the hummus myself but most store bought dips seem to be gluten free.

I'm Australian so I suspect our brands are different to yours. Try healhfood stores for gluten free flat bread and felafal. Or maybe your local middle eastern grocery store.

I am going to try looking for hummus... can't handle lots of garlic. Fallafel mixes might be harder because this area may not carry them. We don't have any middle eastern stores that I am aware of. But I could do fallafel, hummus and Udi's bagels sliced thin and toasted crispy... Mmmmm

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I am going to try looking for hummus... can't handle lots of garlic. Fallafel mixes might be harder because this area may not carry them. We don't have any middle eastern stores that I am aware of. But I could do fallafel, hummus and Udi's bagels sliced thin and toasted crispy... Mmmmm

Try gogling a recipe for gluten free felafals. Cooking them from scratch takes more time but you can always make a big batch and freeze some uncooked ones.

If you can't handle garlic then you should make your own hommus. Garlic is a staple ingredient but you can always reduce or omit it. Hommus is really easy and fast to make.

HOMMUS

1 tin of chickpeas (drained and rinsed)

2 tbsp tahini

2 tsp cumin (optional)

dash of cayenne pepper (optional)

3 cloves of garlic (finely chopped) or 1 tbsp of the minced bottled garlic

3 tbsp extra virgin olive oil

1/3 cup lemon juice

1 tsp salt

Mix the ingredients together and blend in a food processor or just mash 'em together. You'll need to add a bit of water until you get the desired consistency.

The hommus will keep for about five days in the fridge.

It'll keep for about five days in the fridge

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