[Sca-cooks] OOP: A Gluten Free Tabbouleh Recipe
kingstaste at comcast.net
Fri Aug 21 07:19:36 PDT 2009
Sure, I've been using quinoa for my tabouleh for years - it is really yummy!
From: sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at lists.ansteorra.org] On
Behalf Of Elaine Koogler
Sent: Friday, August 21, 2009 9:01 AM
To: Cooks within the SCA
Subject: [Sca-cooks] OOP: A Gluten Free Tabbouleh Recipe
One of the volunteers I work with in the American Cancer Society passed this
on to me. I haven't tried it, but it sounds good:
1 1/4 cups quinoa (rinsed and drained)
2 1/2 cups water.
1 pint cherry or grape tomatoes
1 large cucumber deseeded and diced
2 T fresh parsley
1 T fresh mint (1 to 2)
1 large lemon. juiced
2 T olive, flax or avocado oil ).
Salt and pepper to taste.
1. Bring to simmer and allow to soak up the water (approx 15-30 minutes).
Allow to cool to room temp (do ahead)
2. Cut up veggies. Combine these in a large bowl with the lemon juice.
3. Once the quinoa is cooled, blend the veggies with grain and allow
flavors to blend for about 30 minutes then serve.
I thought that, as there are folks on the list who are sensitive to wheat,
this might come in handy!
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