GLUTEN FREE TABOULI RECIPES

Steps:

• Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
• Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
• Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Steps:

• In a large bowl, cover beans with water. Stir in baking soda. Cover and let stand overnight. Drain beans; rinse and pat dry., In a food processor, pulse cilantro and mint until finely chopped. Add beans, garlic, salt, pepper if desired, coriander and chili powder. Pulse until blended and texture of coarse meal. Transfer to a large bowl. Cover and refrigerate at least 1 hour. , Preheat air fryer to 375°. Stir in sesame seeds and baking powder. Shape into sixteen 2-in. balls. Arrange 8 balls in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 12-15 minutes, turning occasionally.