Author Notes
This recipe was originally requested by my mom, who has celiac disease(gluten intolerance). I really dislike traditional tabouli so I tried to create something that we would both enjoy, and the result is amazing. Adding the roasted tomatoes along with all of the herbs, gives it a great depth of flavor. Enjoy! —DailyMeals
Ingredients
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1 cup
Quinoa, cooked
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1
Whole Lemon
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1 tablespoon
Tahini
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3 tablespoons
Extra Virgin Olive Oil
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1
Small English Cucumber(The seedless kind)
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1
pint of plum/cherry tomatoes, roasted
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1
Heirloom tomato, diced (optional)
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4
Green Onions
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1
Handful, Fresh Spinach
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2 tablespoons
Each, Fresh Mint, Dill, Parsley
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1
Salt and Pepper, to taste
Directions
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Zest lemon and add to plum tomatoes. Place on sheet pan. Roast tomatoes on 325 for about 30 minutes
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Cook quinoa according to package. Let cool slightly.
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Chop onion, cucumber, herbs and spinach
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Add olive oil, tahini, juice from the lemon, and salt and pepper to a medium bowl.
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Add quinoa, then veggies to the olive oil mix. Stir to combine. Chop fresh tomato and add if desired.
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Taste for seasoning and add more olive/salt/pepper as needed
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