The Gluten Free Table Logo

Posts Tagged ‘Quinoa’

Pomegranate Tabbouleh

Pomegranate Tabbouleh
Pomegranate Tabbouleh
Serves 6
This salad is loosely based on tabbouleh, using pomegranates alongside parsley and quinoa in place of burghul. With its jewel-like pomegranate seeds sitting on a bed of emerald herbs, this salad makes a beautiful addition to any dinner table. t’s light and wholesome, and flecked with lots of fresh herbs.
Write a review
Print
Prep Time
15 min
Total Time
30 min
Prep Time
15 min
Total Time
30 min
Gather
  1. 1 cup quinoa
  2. 1 garlic clove, finely grated
  3. 3 spring onions
  4. 1 pomegranate, seeds removed
  5. 1 large cucumber
  6. 1/2 cup finely chopped mint leaves
  7. 1 cup finely chopped flat-leaf parsley
  8. 1/4 cup extra-virgin olive oil
  9. Zest and juice of 1 small lemon
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to a boil in a saucepan. Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a fork. Set aside to cool.
  2. Finely slice the spring onions, dice the cucumber and add both to a large mixing bowl. Add the cooled quinoa, pomegranate seeds, mint and parsley and stir everything together. Moisten with the lemon juice, zest and olive oil, season to taste and then serve.
The Gluten Free Table https://theglutenfreetable.com.au/

Continue Reading

Grilled Zucchini and Quinoa Salad

Grilled Zucchini and Quinoa Salad
Grilled Zucchini and Quinoa Salad
Serves 6
My grilled zucchini salad came about the way most of my favourite meals do, entirely by mistake. I had leftover zucchini and quinoa in the fridge and freshly made pesto in a jar by the stove. The remaining ingredients have been added over the years — my favourite goat’s cheese for a salty punch and finely sliced radishes for their peppery bite. This recipe does involve some preparation, but what it creates is purely addictive.
Write a review
Print
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Gather
  1. 1 cup quinoa
  2. 4 large zucchinis, quartered lengthwise
  3. 1 1/2 tablespoon extra-virgin olive oil
  4. 1/2 teaspoon sea salt
  5. 1 large garlic clove
  6. 2 spring onions, white and light green section
  7. 1/2 cup roasted almonds, plus more to garnish
  8. 1/2 teaspoon sea salt
  9. 1 1/2 bunch of coriander
  10. 6 radishes, ends trimmed, thinly sliced
  11. Zest and juice of 3 large limes, about 1/3 cup juice
  12. 1/3 cup extra-virgin olive oil
  13. 1/2 cup crumbled goat’s cheese, plus more to garnish
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to boil in a saucepan. Add 1⁄2 teaspoon of salt and the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a large fork. Set aside to cool.
  2. Preheat a grill pan and toss the zucchini with the olive oil and salt until coated. Grill the zucchini over high heat, turning once, until charred and just tender, about 7 minutes. Transfer to a work surface and cut into 5cm pieces. To make the almond and coriander pesto, blitz the garlic clove, spring onions, almonds, one bunch of coriander and lime juice in a blender until smooth. Drizzle in the olive oil until you reach a pesto consistency. Add a little more olive oil if too dry and season to taste.
  3. Combine the quinoa and two tablespoons of the pesto in a large bowl, use a fork to stir the pesto into the quinoa. Finely chop the remaining coriander and add to the bowl. Add the sliced zucchini, sliced radishes and goats cheese, season to taste then serve scattered with additional goat’s cheese and roasted almonds.
The Gluten Free Table https://theglutenfreetable.com.au/

Continue Reading

Quinoa Salad With Cherries

Quinoa Salad with Cherries and Goats Cheese
Quinoa Salad with Cherries and Goats Cheese
Serves 6
The tree is wilting, the presents are unwrapped and you've got one more event before the season wraps up. The long countdown to Christmas is over and you're now planning your New Years Eve celebration. The good news is that it's totally possible to pull together a last minute menu for your guests. And with a salad recipe like this, you can do it relatively stress free. Depending on how many people you're serving, this recipe can be doubled or even tripled. Serve with simple barbecued lamb chops or just alongside hummus and some gluten-free flat breads.
Write a review
Print
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Prep Time
15 min
Cook Time
25 min
Total Time
35 min
Gather
  1. 1 cup quinoa
  2. 1/2 cup roasted almonds, plus more to garnish
  3. 1/2 bunch flat leaf parsley
  4. 1/2 bunch fresh mint
  5. 1/2 bunch coriander
  6. 50g rocket
  7. A small fennel bulb
  8. 3 spring onions, thinly sliced
  9. Handful of radishes, thinly sliced
  10. 1/2 cucumber
  11. Juice of 1 lemon
  12. 4-5 tablespoons of extra-virgin olive oil
  13. 1 cup of cherries, pitted
  14. 1/2 cup crumbled goats cheese, plus more to garnish
Make
  1. Rinse the quinoa in a sieve until the water runs clear. Bring two cups of water to a boil in a saucepan. Add 1⁄2 teaspoon of salt as well as the rinsed and drained quinoa. Bring back to boil, reduce the heat to low, cover and simmer for 15 minutes, or until the quinoa is tender. Remove from the heat, leave for 10 minutes, and then fluff up using a fork. Set aside to cool.
  2. Roughly chop the parsley, mint, coriander and rocket and add to a large bowl. Trim the fennel, cut into quarters and slice the tough core from each quarter before finley slicing. You can use a mandolin for this step if you have one handy. Add to the bowl along with the finely sliced spring onions and radishes. Trim the ends off the cucumber and finely slice into thin rounds before adding to the bowl. Add the pitted cherries to the bowl, along with any juice that may have oozed out when you pitted them.
  3. Add the cooled quinoa along with the almonds and crumbled goats cheese. Stir through the lemon juice, olive oil and season to taste with salt and pepper. Let the salad rest for at half an hour then serve, sprinkled with left over almonds and goats cheese.
The Gluten Free Table https://theglutenfreetable.com.au/

Continue Reading