No-Tomato Quinoa Tabbouleh
I love quinoa. The taste is decent, and it's a fun texture to eat. When I first started eating it like a decade ago, it was mostly in soups, as a healthier (and more fun!) alternative to noodles or rice. Sometimes I'd serve it on its own, almost like a rice... but it was only a few years ago that I started using it in what's now my favourite application for quinoa: tabbouleh!
Even before discovering that I need to be gluten-free, I found that I actually preferred the taste and texture of quinoa to the traditional bulghur wheat used in tabbouleh.
Beyond being inherently gluten-free, this recipe was created with another need in mind - my husband's utter hatred of tomatoes. I wanted a tabbouleh I could share with him, rather than hoard for myself. So: red peppers.
Usually, I'd consider this more of a summer thing, but I've been craving it lately, so did up a of No-Tomato Quinoa Tabbouleh batch yesterday. Sitting here on Christmas eve munching on some... it has green, red, and mint involvement. I'm officially declaring it holiday canon.
So say we all?
|Interested in Gluten-free cooking and baking? You'll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!
How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.
|Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!
Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.