Quinoa Tabbouleh and a Giveaway – Gluten-Free Made Simple

It seemed for a while there all I was blogging about was this gluten-free book and that gluten-free book, (and this one as well!) and giving away copies of them all. Then, all of a sudden, it stopped. Well, my dear readers, it’s time for another book review and giveaway! That’s right, St. Martin’s Press has graciously allowed me to review a copy of Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom, as well as share a copy with one of my lucky readers!

When I received my copy of Gluten-Free Made Simple, my first impression was that it was a lovely, colorful book. There are photos for every recipe – something I know is a deal-maker for a lot of people. (When chatting with my sister-in-law a while back, she mentioned that is a key thing that sells her on cookbooks – she wants to see what it looks like, and that photo will help entice her to make the recipes!) This book definitely delivers beautiful photos. But what I noticed, as a gluten-free cook and baker, was how simple the recipes truly were. The ingredient lists were short, and most recipes could be made in a few quick steps. This book was written to not only appeal to me, but chiefly to appeal to a large audience of varying levels of kitchen expertise and time. Gluten-free cooking seems overwhelming to a lot of people (hence why Shirley has dedicated an entire blog to living gluten-free easily), especially those who have limited or no cooking skills. The transition from drive-thru to being comfortable with home-cooked meals is a difficult one for many. This book does an excellent job of assisting those new to gluten-free or looking for new gluten-free recipes make that transition.

There are many delicious recipes in this book I’m dying to try – from an easy meatloaf recipe, to cinnamon rolls (that you don’t have to roll out!), pineapple muffins, and strawberry pie. But as the temperatures have been creeping up around here lately, I opted for a simple, cool salad – the quinoa tabbouleh.

Tabbouleh is traditionally a Lebanese bulgur salad with parsley, mint, tomato, cucumber, and spring onions, tossed in a simple lemon juice and oil dressing. However, bulgur is off-limits on a gluten-free diet. Quinoa makes a fine substitute (a superior one, in my opinion). It’s easy to make, and is something you can prepare ahead of time, making it a great side dish for company. It’s the perfect summer side dish (or even main dish!). I opted to use chives instead of the green onions in this recipe, vegetable broth instead of chicken, and I used some golden cherry tomatoes I picked up from Good Earth Organic Farm last weekend. This is one of those definite “go-to” recipes for this time of year.

Quinoa Tabbouleh, reprinted with permission from Gluten-Free Made Simple

1/2 c quinoa

1 c gluten-free chicken broth such as Better Than Bouillon (I used vegetable broth)

3/4 c chopped fresh cucumber

1/2 c snipped fresh parsley

1/4 c thinly sliced green onions (I used chives)

1 T snipped fresh mint

1 recipe Tabbouleh Dressing (see below)

3/4 c chopped tomato

4 lettuce leaves (I didn’t use these)

Place quinoa in a colander and rinse with warm water for 2 minutes. (Note: quinoa must be rinsed very well to remove the bitterness on the grain.) (My note – Ancient Harvest quinoa is pre-rinsed.) In a saucepan, combine quinoa and chicken broth. Bring to a boil and let cook until quinoa splits and absorbs most of the chicken broth, about 15 minutes. (The recipe doesn’t specify, but I covered my pan with a lid.) Drain and cool. (I needed no draining)

In a large bowl combine quinoa, cucumber, parsley, green onions and mint. Drizzle with Tabbouleh Dressing and toss to coat. (I didn’t use all of the dressing.) Cover and chill for 4 to 24 hours. Stir tomato into quinoa mixture just before serving. Serve on lettuce leaves. Serves 4.

Tabbouleh Dressing

In a screw-top jar combine 3 tablespoons canola oil (I used olive), 3 tablespoons lemon juice, 2 tablespoons water, and 1/4 teaspoon salt. Cover and shake well.

Now, for the giveaway part!

I will be giving away 1 copy of Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom. The giveaway will end at midnight, Saturday, June 25, 2011. I will chose a winner via random.org.

To enter:

- Leave me a comment telling me what dish you wish you could make gluten-free without a lot of fuss.

That’s it! Best of luck! And even if you don’t win, I encourage you to check out Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom on Amazon.com. It’s a great “go-to” book when you’re looking for easy gluten-free recipes.

Comments

  1. Kristin says

    I would love to be able to make Rivel’s which is a german noodle made up of only flour and egg…..haven’t been able to replicate it!

  2. says

    I love new quinoa recipes! They are my go-to summer staple. I would love more recipes for meat-based main dishes that don’t require much fuss. It seems like they all do…

  3. Sara says

    Oooh, I would love a copy of this book. There’s actually not much that I make that is terribly difficult/fussy. I just focus on dishes that are naturally gluten free and yummy, and then just wing it in the kitchen!

  4. Sherri says

    I would love to find a recipe for a gluten, dairy and yeast-free pizza crust. So far of all the ones I’ve tried, they don’t rise like a pizza crust, and they’re not firm enough to pick up and eat by hand.

  5. Pam says

    I would love to be able to make a nice bread – with flavour that doesn’t crumble upon eating. Love the recipes on this blog and now another to try. Thank you.

  6. Donna Thibodeau says

    I would like a Blondie recipe with a gooey brown sugar bottom like Zingerman’s makes in Ann Arbor, MI

  7. Christina says

    I would love to be able to make my own GF pasta….capellini or papardelle (or gnocchi) are my favorites. Pizza crust was up there too but I found your quinoa one and my family LOVES it! Thanks!

  8. Donna says

    It would be the cinnamon rolls or any type of bread. But really, my gluten free cooking experience is rather sketchy as I have not had a lot that turned out well, even though I followed the recipe. I would be happy to cook almost anything gluten free and know that it would turn out well. The fact these are simple appeals to me, and I would love to win this book so I could start ( re-start) my g.f. cooking with some amount of confidence again.

  9. says

    Sounds like a great book, Alta! I’m quite a fan of quinoa tabbouleh. Like you said, it’s superior to traditional tabbouleh. Not entering the giveaway, but thanks for the review and the very generous reference to gfe/b>!

    Shirley

  10. says

    I love making tabbouleh with quinoa — gluten free plus protein! It sounds like everybody wants gluten-free bread, but I’m more interested in gluten-free cookies and breakfasts, maybe specifically breakfast breads.

  11. says

    I know I have a lot to learn about what’s out there, but I honestly, I am most interested in gluten free baked goods that just don’t have any potato starch in them. I don’t do potatoes well, and so many gluten free baking mixes rely on some potato starch. :( Then I’d go pie-making, cake-baking, cookie-dropping crazy.

  12. shannon says

    I am just beginning with gluten free foods and would be especially interested in breads as that seems to be the most difficult to conquer. Most breads I have tried are either too crumbly or too heavy. Cakes would be a good thing too. That Tabbouleh looks yummy and I’m going to try it!

  13. says

    Hi Alta. This recipe looks delicious. I made quinoa for the first time a couple of months ago. I was so impressed with the taste and texture of it. Still loving your blog. Might be trying more of your recipes soon. Doctor ordered allergy tests, thinking some kind of mast cell issue. May need to start being more careful about what I eat. Luckily I have you to guide the way.

  14. Amanda F. says

    I would love a copy!

    I’m fairly new at this, so “naturally” gluten free is pretty easy, but I waish gluten free baking didn’t seem so complicated!

  15. says

    I love quinoa and tabouleh….what a great idea to combine them!
    I’d probably like to try making pasta salad gluten free (that still tastes like the traditional kind!).

  16. says

    Oh, I bought some quinoa a while ago….and haven’t used it yet….but I did make tabbouleh with bulgur during our last Hot Spell! I think this recipe is speaking my name..

    Since i don’t really have to cook gluten-free (but have friends who must eat that way) I have learned to keep three cups of cooked rice in the freezer, at all times…with an egg and some cheese, it makes a delicious Pizza Crust……with whatever toppings i have on hand….a lifesaver, let me tell you.

    ;-}

  17. Missy says

    The one thing I’ve found the most difficult to make gluten-free is yeast rolls. I had a really good recipe that I made all the time before my celiac diagnosis, but all the GF ones have not really measured up in one way or another.

    I just discovered your blog and love it!

  18. says

    A really yummy flatbread or crusty, rustic bread would be nice. For that matter, I have yet to find any good gluten free bread that tastes good and rises nicely! I’m looking forward to trying this quinoa recipe. I love quinoa and this one sounds tasty, summery and easy!

  19. says

    Gosh, I wish I could give all these commenting readers a copy of Bette Hagman’s Gluten-free bread cookbook. There are so many satisfying bread recipes that you can make in the breadmaker in that book that really taste good and have good texture… the only thing is they do use gums and I’ve never tried to make them without. But, they generally convert very well even to being egg and dairy free! I don’t care for her pizzas, though, so I tend to turn people to Carol Fenster’s brown rice or sorghum tapioca crust. Thank goodness for gluten-free cookbook authors! This book sounds interesting.

    Let’s see… what would I like to make easily gluten-free. Um. Filo dough. Yes, I want it to be easy. Er. Ok, I’m dreaming. More realistic- a very good cinnamon roll. I’ve been craving a GOOD ONE and have never really had one that satisfied me or really seemed to compete with the gluten types. I guess I”ll have to do a recipe myself- but it probably won’t be easy! hee hee.

    This quinoa recipe sounds nice… I think I’ll make quinoa tomorrow. I even have some mint ready to harvest in my garden… :D

    -Sea

  20. genevieve hughes says

    Thougn it can never exist, a GF croissant as wonderful as those I made in my former days as a pastry chef would be heaven.

  21. Tonnie says

    Like everyone else, I crave the delicious, tangy, dense and chewy artisan sourdough breads! And maybe a great flaky pie crust…

  22. Venessa says

    I would love to make something close to baklava. I don’t know of any gluten free option that’s flaky like the real deal.

  23. says

    I would love to make the cinnamon rolls that you mention. My good friend, Kittee, is gluten-free and we are always experimenting in her kitchen. I would absolutely give her this book and then help her make yummy meals and treats!

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