Love Tabouli but can’t eat the cracked wheat. Well here’s the recipe for you. Spring is here and summer is on the way. What better way to celebrate than with a yummy, healthy salad that goes with everything and is great on it’s own.
Gluten free Quinoa Tabouli!
This recipe has been adapted from the Body Ecology Diet
This recipe screams nutrition. Vitamins A, C and K and folate, plus iron, magnesium and calcium and that’s just from the parsley! Lower in carbohydrates and higher in fatty acids, Quinoa is an excellent source for any gluten free diets. The fat content (mainly oleic acid) feeds the heart as well as providing nourishment for bones.
When you are looking for a light and refreshing salad for summer you can’t go past Gluten free Quinoa Tabouli.
- 1 cup quinoa
- 2 cups water
- 1/2 teaspoon sea salt or herbamare
- 1 cup cucumber, diced small and remove seeds.
- 1/2 cup parsley, finely chopped
- 1/2 cup scallions, finely sliced
- 1/2 cup mint
- 3-4 Roma tomatoes
- Place quinoa and the 2 cups of water into a saucepan.
- Bring to the boil, then lower heat and cook for approximately 20 minutes or until all the water has been absorbed.
- Remove from heat and let sit for 10-15 minutes.
- Place cucumber, parsley, mint, scallions and tomatoes into a large salad bowl.
- Add cooled quinoa to the salad bowl.
- Add mint-garlic dressing. (See link below)
- Serve chilled.
- Dress with olive oil and lemon juice or use the mint and garlic dressing if you’re not following a fodmaps diet.
This recipe is suitable for:
- fodmaps – leave out the mint and garlic dressing
- sugar free meal plan
- anti candida