I never wanted to be trendy, but thanks to a wheat allergy, I was forced to make a gluten-free version of this couscous salad from French Fridays with Dorie.
Just to set the record straight, I am wheat-free not gluten-free... (no offense to people who genuinely suffer from gluten intolerance and Celiac disease) but that doesn't seem to matter, I've gotten lumped together with the chia seed, kale eating... coconut water sipping crowd.
"But, I've had food allergies all of my life." No one wants to hear it. Not eating wheat is IN, therefore I am trendy... I guess there are worse things to be.
I could be this salad in it's original form... which I really did not like. It was too lemony, too gingery, with too many chickpeas and peppers... I don't like how cucumbers get when they are refrigerated, so I used zucchini instead, and sugar snaps just didn't seem to be needed or work with the other vegetables... uh oh, it's another lead in to an adaption.
Yes, I changed this recipe also, I'm on a roll. I really did like the the seasoning in this salad, I just didn't like the proportions. The re-make suits my trendy self much better... and I even held off throwing some chai seeds and kale into it!
Quinoa Vegetable Salad
by Diane Balch
simplelivingeating.com
from Dorie Greenspan's Couscous Salad from, Around my French Table.
preparation 20 minutes serves: 4 - 6
Ingredients:
3 cups of chicken or vegetable broth
1 cup of quinoa
2 tablespoon of extra-virgin olive oil
2 garlic cloves minced
1 teaspoon ground ginger
1 teaspoon turmeric
1/4 teaspoon of cumin
1/4 teaspoon of cinnamon
1/2 cup go golden raisins plumbed in hot water
1 small zucchini diced
1/2 red pepper diced
1 small carrot diced
1/2 a can or 8 ounces of chickpeas
Zest of 1 lemon
1/4 cup minced of fresh cilantro
1/4 cup of toasted chopped almonds (optional)
salt and pepper to taste
Directions:
1) Bring the broth along with the olive oil, garlic, ginger, turmeric, cumin, cinnamon, salt and pepper to a boil in a medium sauce pan.
2) Add the quinoa along with the raisins to the broth and let simmer until cooked about 20 minutes. The water should be absorbed and the quinoa should not be chewy to the taste.
3) Stir in vegetables, chickpeas and lemon zest. Refrigerate or serve at room temperature.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
 |
| Click here to see how the other Dorista's did. |
Hahaha, you trend setter you! ;) I cannot picture that dish with cucumber? I think you made a wise choice. ;) It looks delicious, Diane!!
ReplyDeleteJust call me Vogue.... yeah when you put cucumbers in the fridge they get translucent... I don't like the change in texture.
DeleteI love quinoa and would love to try this salad your way :) Enjoy your holiday!
ReplyDeleteA very nice adaptation of the recipe, book marked!
ReplyDeleteNice change ups and funny story about now being trendy for your pre-existing allergy. Yes, when I see all the signs about gluten free in stores and restaurants, following up on the low carb which came after the fat free....it makes me glad that I am not in those industries ! And agreed, as you stated,for those who address the issues due to medical conditions it is a whole other ball game. Lovely photos. Enjoy your time upstate ~
ReplyDeleteNice variation. I know what you mean about being lumped in with the trendy diet set. It actually makes it dangerous for Kevin to eat out, because restaurants run into so many people who ask for everything to be gluten-free - except dessert.
ReplyDeleteHope you're having a great vacation.
I think Chia and Kale would have been good additions (but maybe not coconut water) ;-)
ReplyDeleteHope you are enjoying your time up North and not getting too rained out.
Entertaining post, trendy one! I think that this one cried out to be tweaked to what you like. You were right to make it your own. I made slight variations and can't wait to try other grains (quinoa, bulgur, Israeli couscous) and veggie combinations.
ReplyDeleteOh, Diane, ever since I saw the picture of you as a young woman sitting outside a Paris bistro, I have thought of you as "trendy" in all ways! You are too funny. I liked the spices combos at the levels suggested. They worked for me but I did think the cilantro was overkill. This salad can go many ways - with grains and with its "innards". Made alot. Glad I had a gang to share it with. Hope you are having a wonderful vacation with good weather.
ReplyDeleteYour version looks great! There are worse things to be; I would love to be trendy for just a day:)
ReplyDeleteI hope you have a wonderful vacation. My son has a peanut allergy, I never thought about being trendy:) I am glad you were able to make this salad your own.
ReplyDeleteWe love quinoa and try different salad/dish all the time
ReplyDeleteI love your dish - looks very tasty
Hope you had a great vacation! I'm hoping to get back into Food of the World in the next month - summer has been insane here.
ReplyDeleteLovely dish, the salad was terrific and versatile!
I thought the cucumber and sugar snaps were totally out of place in this one too. Thanks for the adaptation. It sounds great.
ReplyDeleteWork it, girl!
ReplyDeleteI am starting to really like Quinoa and I really like the combination of flavor that this dish has. Thank you so much for sharing this awesome post with Full Plate Thursday and hope you are having a fantastic weekend!
ReplyDeleteCome Back Soon,
Miz Helen