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| Quinoa as a gluten-free substitute in tabbouleh |
Tabbouleh is a classic middle eastern dish made with either bulgar wheat, or couscous (sometimes called semolina - whatever you call it... couscous, semolina and bulgar wheat are NOT gluten free!).
Quinoa is a lighter grain and makes an excellent substitute for a gluten-free version of tabbouleh. I've linked to an earlier post about quinoa, and how to cook it within the recipe.
Cook one cup of quinoa (it's easy - click HERE for how)
Quinoa is a lighter grain and makes an excellent substitute for a gluten-free version of tabbouleh. I've linked to an earlier post about quinoa, and how to cook it within the recipe.
Cook one cup of quinoa (it's easy - click HERE for how)
dice 1 firm plum tomato
about 1/2 cup roughly chopped fresh flat leaf parsley
about 10 finely chopped mint leaves
about 10 finely chopped mint leaves
1/2 an English cucumber diced
2 green onions (or scallions) finely chopped
2 green onions (or scallions) finely chopped
squeeze juice from one lemon
drizzle on some good quality olive oil
drizzle on some good quality olive oil
dash of salt & pepper
stir it up & serve!
I typically put some of the plain, cooked quinoa aside for breakfast the next morning (there is plenty for the salad). I love squeezing an extra meal or two out of a pot of cooked grain. This dish is great on its own, works well as a side with chicken or fish, and travels well for lunches lasting up to 2 days in the fridge.
An excellent dish for a healthy start to the new year!
This salad is a regular feature at our home too, and believe it our not I cooked a bit pot of quinoa yesterday to make some! Great minds certainly think alike! :)
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