In the heat of summer, who wants to cook hot food? Garden fresh salads and deliciously chilled white wines are all I crave at the end of my summer days. Tabbouleh salad is a delicious way to enjoy some of summer’s freshest veggies, but if you’re observing a gluten-free diet, a traditional tabbouleh made with bulgur wheat well and truly off limits. With this gluten-free version which uses quinoa instead of bulgur, it is completely safe for those eating gluten-free, and the quinoa adds a delicious nuttiness and texture all its own. A perfect pairing with our own Backcountry Blanc dry white.
1 ½ cups of dry quinoa
3 cups water
1/3 cup olive oil
3 lemons, juiced
1 bunch parsley
1 small bunch fresh mint
1 large cucumber
8 medium-sized tomatoes
Salt & pepper to taste
In a small saucepan with a well-fitted lid, bring the three cups of water to a boil. Lower the heat to a simmer, then add the quinoa and allow to steam with the lid on for 20 minutes.
In the meantime, wash the mint and parsley, and chop finely with a sharp knife or food processor. The finer the chop, the better the result, so even when you think it’s chopped enough, give it another chop or two for good measure.
Once the quinoa has cooled slightly, mix in the olive oil and lemon juice, stirring well to distribute evenly. Mix in the finely chopped mint and parsley mixture, and stir for several minutes, until the greens are evenly distributed. Add salt and pepper to taste.
Peel the cucumber and slice laterally, removing the seeds with the edge of a spoon. Cube the cucumber into bite-sized pieces and mix into the quinoa/parsley mixture.
Wash the tomatoes, and slice into bite-sized pieces, adding them to the mixture and stirring to combine. Salt and pepper to taste, and serve cold with a chilled Backcountry Blanc. It’s a perfect pairing!