GLUTEN-FREE RECIPES - BBC GOOD FOOD
On a gluten-free diet? Our recipes mean you needn't miss out on variety, whether it's classic carrot cake or beef cobbler you're after.
Provided by Good Food team
Number Of Ingredients 1
QUINOA TABBOULEH RECIPE | EPICURIOUS
The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.
Provided by The Bon Appétit Test Kitchen
Yield Makes 6 servings
Number Of Ingredients 11
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.
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GLUTEN-FREE RECIPES - BBC GOOD FOOD
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QUINOA TABBOULEH RECIPE | EPICURIOUS
The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.
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Reviews 3.9
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QUINOA TABBOULEH RECIPE | EPICURIOUS
The classic Middle Eastern salad shifts from bulgur wheat to quinoa. The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.
From epicurious.com
Reviews 3.9
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Reviews 3.9
- Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
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In my quest to find an edible gluten free bread, this recipe emerged. It’s moist and has no cardboard texture! —Doris Kinney, Merrimack, New Hampshire
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Reviews 4.0
Total Time 50 minutes
Calories 110 calories per serving
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Reviews 4.0
Total Time 50 minutes
Calories 110 calories per serving
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