Traditional tabouli is made with bulghar wheat which is a non-edible grain for those diagnosed with celiac disease. A beautiful substitute can be found in this gluten free quinoa tabouli recipe.
Once familiar with quinoa many are quickly sold on its subtle nutty taste, ease of preparation and impressive nutritional value. Quinoa is a total protein and is rich in anti-inflammatory phytonutrients – a plus for any autoimmune disease.
Quinoa (a seed) can be eaten like other grains or ground into a nutrient rich flour. It is unlike typical grains due to its rich protein content. Ounce for ounce, quinoa provides twice the amount of calcium than whole wheat.
Gluten Free Quinoa Tabouli Recipe
Ingredients-
1 cup quinoa
2 cups water
1 cup of parsley, chopped
1/2 cup chopped scallions
2 roma tomatoes, seeded and diced or 1 cup grape tomatoes (halved)
2 tablespoons fresh mint, minced
1/4 cup fresh lemon
2 cloves fresh garlic, crushed
1/4 cup olive oil
Quinoa Cooking Tips:
- Quinoa increases 4 times its size when cooked.
- Quinoa is cooked in a 2:1 ratio, using 2 cups of water for every dried cup of quinoa.
- In reference to this recipe start with 1 cup of dried quinoa and 2 cups of water.
- Rinse the quinoa with water to remove any reside in a fine mesh strainer.
- Bring quinoa and water to a boil, turn down to low, cover and cook for 15 minutes.
Gluten Free Quinoa Tabouli Instructions-
- Prepare quinoa per cooking tips above (cool to room temperature)
- Add lemon juice, garlic, olive oil and fresh mint – mix well and refrigerate for a few hours
- Prior to serving add tomato, parsley, scallions and salt/ pepper to taste
~ Approximately 32 carbohydrates per serving (4 servings per recipe)