Here’s a gluten-free version of a favorite dish, substituting high-protein quinoa for traditional bulgur. The recipe gets a flavor boost from feta cheese, fresh mint and lemon juice; serve with romaine hearts to make it a meal.
1 cup (6 oz./185 g.) quinoa, preferably multi-color
Kosher salt and freshly ground pepper
1 lb. (500 g.) cherry tomatoes, preferably heirloom, halved
1 can (15 oz./470 g.) chickpeas, rinsed and well drained
6 radishes, chopped
3 Persian cucumbers, trimmed, quartered lengthwise, and cut into 1/2-inch (12-mm.) pieces
4 green onions, chopped
3/4 cup (1 oz./30 g.) chopped fresh flat-leaf parsley
3 Tbs. minced fresh mint
1/2 cup (2 1/2 oz./75 g.) crumbled feta cheese (optional)
1/4 cup (2 fl. oz./60 ml.) extra-virgin olive oil
1/4 cup (2 fl. oz./60 ml.) fresh lemon juice
Place the quinoa in a medium saucepan. Rinse with cold water, drain; Repeat rinsing 3 more times, and then drain the quinoa and return to the pan. Add 1 1/2 cups (12 fl. oz./375 ml.) water and a pinch of salt and bring to a boil. Reduce the heat to low, cover, and simmer until all the water is absorbed, about 15 minutes. Turn off the heat and let stand at least 5 minutes. Fluff with a fork. Transfer the quinoa to a large shallow bowl and cool to room temperature. (Refrigerate to speed up the cooling.)
Meanwhile, in a medium bowl, combine the tomatoes, chickpeas, radishes, cucumbers, green onions, parsley, mint and feta, if using. Add to the cooled quinoa. Add the oil and lemon juice and toss to combine evenly. Season to taste with salt and pepper. Serve with romaine hearts for scooping. Serves 4.
Find more quick, gluten-free dinner recipes in our book Weeknight Gluten Free, by Kristine Kidd.