Tabbouleh is a traditional Middle-Eastern dish made from bulgur wheat. It’s tasty, light, and refreshing and makes for an ideal lunch. However, genuine tabbouleh is also high in gluten. This recipe replaces the gluten-laden bulgur with gluten-free quinoa – pronounced keen-waa. Quinoa is not a grain but is, in fact, a seed that you cook like a grain. It’s a complex carbohydrate that’s full of useful nutrients including lots of amino acids. This makes it high in protein – something very few “real” grains can boast. Make quinoa tabbouleh the night before, allow to cool, and then take a pot with you to work or school. Serve with a little tuna and lemon juice for a delicious, healthy lunch.
Ingredients – serves two:
3 ½ ounces uncooked quinoa
3 ounces parsley, roughly chopped
10 ounces tomatoes, diced
4 ounces cucumber, diced finely
1 tablespoon olive oil
2 tablespoons balsamic vinegar
The juice and zest ½ lemon
1 drop of vanilla extract
1 teaspoon agave syrup
1 pinch of Himalayan pink salt
½ garlic clove, crushed
2 ounces salad leaves, to serve
Cook the quinoa following pack instructions, then set aside to cool.
Make the dressing by adding the olive oil, vinegar, lemon juice, vanilla extract, agave syrup, pinch of salt and garlic into a jug and whisk until smooth. Mix this into the quinoa and mix together with all the other ingredients. Serve on a bed of salad leaves.
Nutrition information per serving:
Protein 10 grams
Fat 9 grams
Carbohydrate 38 grams
Fiber 5 grams
More Gluten Free Recipes
I’ve put all my gluten free recipes together, you can find recipes for kids, lunch dinner and desserts. All 100% Free and 100% Gluten-Free and very healthy and tasty. Find the recipes here.