Make Your Next Tabouli Gluten-Free

Quinoa TabouliMy daughter has recently begun a gluten-free diet and has gotten me interested in how to take much of the gluten and GMOs out of my diet as well. Tabouli, or as some people say Tabbouleh, has always been a favorite lunch for me and I hated to have to give it up because it was made of bulgur wheat but… TADA! Quinoa to the rescue! And it tastes just as good as the original!

Quinoa Tabouli

Ingredients:

  • 1 3/4 cups water
  • 1 cup uncooked quinoa
  • 2 tomatoes, coarsely chopped
  • 1/2-1 bunch fresh parsley, chopped
  • 1/2 -1 medium green/red or yellow bell pepper, coarsely chopped
  • 1/4 cup cucumber, chopped
  • 1/4 cup fresh onion, chopped
  • 2-1/4 oz black olives, sliced (optional)
  • 1/3 cup fresh lemon juice
  • 1/4-1/3 cup extra-virgin olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • Dash cayenne

Directions:

Place water and quinoa in a medium saucepan and bring to a boil. Cover, reduce heat and simmer 15-20 minutes or until all liquid has been absorbed. Remove from heat and stir. Mix in tomato, parsley, pepper, cucumber, onion and olives. Stir together lemon juice, oil, salt, pepper, garlic powder, oregano and cayenne. Pour over quinoa mixture and toss well. Cover & place in refrigerator. Let stand at minimum 1 hour or better overnight. Serve chilled.

Serves 8.

Linda's Signature

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