For a modern spin on classic Middle Eastern tabbouleh, swap out bulgur wheat for quinoa. The seed's nuttiness adds depth of flavor to the light, summery salad and keeps it strictly gluten-free. Serve it alongside grilled meats, or as the centerpiece of a vegetarian meal.
Yield: about 8 servings
Active Time: 10 minutes
Total Time: 40 minutes
1 1/2 cups quinoa, rinsed well 1 teaspoon sea salt 1 tablespoon lemon zest Pinch allspice 2 tablespoons lemon juice 3 tablespoons olive oil Freshly ground pepper 1 1/2 cups parsley leaves 1 cup mint, roughly chopped 1/4 cup chives 1 1/2 cups cherry tomatoes, quartered Feta cheese (optional)
Bring quinoa, salt, and 2 cups water to a boil in a medium-sized pot set over medium heat. Reduce heat to medium-low, cover, and simmer for 10 to 15 minutes or until quinoa is tender. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork. Let cool.
Place cooled quinoa in a large bowl with lemon zest, allspice, lemon juice, olive oil, and freshly ground pepper to taste. Toss to combine. Add parsley, mint, chives, and tomatoes, then check for and adjust seasonings. Sprinkle with crumbled feta to serve, if desired.