I decided to make this traditional dish gluten-free by exchanging Quinoa for the usual Bulgur Wheat, an idea I got from the book The Gluten-Free Vegan: 150 Delicious Gluten-Free, Animal-Free Recipes. For those of you who have not discovered Quinoa yet: it’s an ancient grain who’s consumtion goes as far back as the Incas, and it has the rare property of being a complete plant protein! The Holy Grail for Vegans & Vegetarians…Make sure you rinse it first, to get rid of the bitter coating, though. This Salad is tasty & refreshing – perfect for a light Summer meal.
Ingredients: (about 4 side servings)
1 cup rinsed Quinoa
2 cups Water
1 cup chopped Cherry Tomatoes
1 cup chopped Cucumber
1/2 chopped Red Bellpepper
1/4 Red Onion, sliced thinly and chopped
handful of chopped Spring Onion
bunch of Fresh Mint, minced
bunch of Fresh Parsley, minced
juice of fresh Lime/Lemon
Salt & Pepper as needed
– Boil the Water and Quinoa in a saucepan, lower heat to a simmer and cover with lid. Let cook 12-14 mins. until Water absorbed and Quinoa ‘tails’ visible. Drain & allow to cool.
– Place all Salad ingredients in a large bowl, except Lime juice & Olive Oil. Add Quinoa to bowl and toss to combine. Add Dressing, toss again. Season & chill before serving.
*Tastes of Summer….