February 2, 2013

Lemon Quinoa Tabouleh

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With both Punxsutawney Phil and Staten Island Chuck in agreement that Spring will be here in short order, I am already looking forward to citrus, tomatoes, fresh herbs and leafy greens!

Imagine my delight when I stumbled upon this naturally gluten-free gem of a recipe, bursting with color to the eye, and certainly as colorful to the palate:

Lemon Quinoa Tabouleh
courtesy of The Diva Dish


1/2 c. dry quinoa
2 c. vegetable broth
1 can garbanzo beans, drained and rinsed
1 c. cherry tomatoes, halved
2 avocados, diced
2 c. spinach, finely chopped
1 bunch cilantro*, finely chopped
1/4 c. onion, diced
2 cloves garlic, minced


Juice of 2 lemons
Zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
Dash of salt and pepper


1. Rinse the quinoa thoroughly. 

2. In a large saucepan, soak the quinoa in the vegetable broth for about 15 minutes off the heat. After that, turn on the heat to medium high and let the quinoa come to a boil. Once it boils, reduce heat to medium-low and let quinoa simmer. Stir every so often, and cook quinoa for about 20-25 minutes, just until the liquid absorbs. With a tiny amount of liquid remaining, remove the quinoa from heat and cover. Set aside to cool.

3. In a large mixing bowl, combine the spinach, cilantro, onion and garlic. Add the chickpeas and stir until everything is combined. Once the quinoa is cooled, add quinoa to the mixture.

5. In a small bowl, whisk the lemon juice, lemon zest, mustard, olive oil, agave and spices together. Pour dressing over the salad mixture, and mix until well combined. Gently mix in the tomatoes and avocado. Allow flavors to set for 10-15 minutes before serving.

*For those who do not care for the taste of cilantro, flat-leaf parsley is a perfect substitute!

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