This is a gluten-free version of the popular wheat-based dish. Use the freshest tomatoes, vidalia onions and cucumber you can find. I use both dried and fresh mint and a herb infused olive oil to create a really bright taste and a burst of flavor. It will keep overnight if necessary but is best made an hour or two before serving. If you must cook ahead, do not combine the quinoa, vegetables and dressing until a couple of hours before serving. The spice blend Baharat is an Arabic blend of coriander, cinnamon, cardamom and chili which can be purchased online through the Spice House Markets at http://www.thespicehouse.com or you can make your own by combining the ground spices mentioned above. ~ Glyn
12 oz Quinoa
4 cups water
2 cups finely chopped onion
4 medium tomatoes, diced
3 cups diced cucumber
4 oz. canned sliced black olives, drained
2 cups chopped parsley 2 tbsp. baharat spice
2 tbsp. dried mint
1 tsp. dried sumac berries, ground
2 lemons, juiced
1/4 cup olive oil
Salt and pepper to taste
1 Rinse the quinoa in several changes of water until the water remains clear.
2 Cook the quinoa according to the package directions.
3 When the quinoa is done, remove it to a large bowl and allow to cool.
4 Combine the chopped cucumber, onion, tomatoes, olives, parsley and mint.
5 In a small bowl combine the lemon juice, olive oil and spices. Shake or stir well to combine.
6 Mix the cooled quinoa with the chopped vegetables.
7 Pour the dressing over all and stir to combine.
8 If not using within an hour or two, refrigerate. Bring to room temperature before serving.
Yield: Fills a Salad Bowl
Degree of Difficulty: Moderately difficult
Preparation Time: 25 minutes
Cooking Time: 20 minutes
Total Time: 45 minutes
Serving size: 1/10 of a recipe (11.2 ounces).
Gluten-Free, Grains, Salad, Side Dish, Vegan