Monday, May 9, 2011

gluten free tabbouleh

Since my daughter is gluten intollerant, Instead of using bulgur like traditional tabbouleh, this recipe uses quinoa. It is a grain that is available at health food stores, has amazing flavor, and it is gluten-free. Quinoa contains more high quality protein than any other grain. I also like to use LIME in mine instead of the traditional lemon. Tabbūle is a Levantine Arabic word meaning literally "little spicy". Tabbouleh has become one of the most popular salads in the Middle East. It is a good food for a "hot day" and it is great the longer it marinades. I think this will be a great one to have in the fridge for when Taylor gets home from school, or just to have on hand for when I am laying by the pool.

2 cups water
1 cup quinoa
1 pinch salt
1/4 cup olive oil
1/2 teaspoon sea salt
1/4 cup lime juice
3 tomatoes, diced
1 cucumber, diced
2 bunches green onions, diced
2 carrots, grated
1 cup fresh parsley, chopped


1.In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.

2.Meanwhile, in a large bowl, combine olive oil, sea salt, lime juice, tomatoes, cucumber, green onions, carrots and parsley.
Stir in cooled quinoa.
It is easy and yummy and keeps in the fridge for 3 days.

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