Quinoa or Amaranth Salad or Tabouli

Makes 4-6

Tabouli, a mid-eastern salad normally made with bulgur wheat, makes light,
refreshing, warm weather fare. Try it with quinoa or amaranth for a delightful new taste. Quinoa is a popular gluten-free alternative for folks that are sensitive to wheat, and has a better nutritional profile than many of the more common grains.

ingredients

Version 1: Quinoa or Amaranth Tabouli

1 cup quinoa or amaranth
1 cup parsley, chopped
1/2 cup scallions, chopped
2 tbsp fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, pressed
1/4 cup olives, sliced
lettuce leaves, whole

Version 2: Gluten-free Summer Quinoa Salad

1 cup uncooked red quinoa
2 cups water
2 cups cherry tomatoes, halved
2 avocados, diced
1 cup artichoke hearts
1/4 cup chopped fresh basil
2 tablespoons of pine nuts, toasted
2 tablespoons of capers, to taste
Caramelized onions:
1 tablespoon olive oil
1 thinly sliced red onion
Basic vinaigrette dressing:
3 tablespoons balsamic vinegar
2 tablespoons fresh lemon or lime juice, with zest
2 cloves minced garlic
1/3 cup extra virgin olive oil
salt and pepper to taste

directions

Version 1:

1
Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Allow to cool.
2
Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend.
3
Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.

Version 2:

1
Bring the quinoa and water to boil. When the water boils, reduce the heat to a simmer and cook until the water is absorbed, approximately 10 minutes. When cooked, quinoa has a texture similar to perfectly cooked pasta, or rice. Strain and rinse well under cold water.
2
While the quinoa is cooking, in a skillet heat olive oil over medium heat and saute the onions until transparent.
3
Prepare the vinaigrette by combining the ingredients and whisking.
4
In a large salad bowl, toss all of the ingredients together, including caramelized onions and the vinaigrette.
5
To Serve
6
Serve cold or at room temperature. With very little to spoil, this would make an excellent accompaniment on a picnic. Couple this salad with fresh greens, chicken or fish for protein, and your wine of choice, and you have an excellent, healthy meal.
7
Options
8
The original recipe did not include the artichoke hearts, but we found that it was a very flavorful addition.