Recipes
Gluten-free Tabouli
Submitted By: Rhonda Malkmus
Now everyone can enjoy tabouli! Leave it to Rhonda Malkmus to create an incredibly tasty tabouli recipe that's not only healthy, but gluten-free!
Ingredients
- 1 cup organic quinoa
- 1 cup cherry tomatoes (quartered or 2 medium tomatoes diced)
- 1 cup flat-leaf parsley leaves (minced)
- 2 Tbsp mint leaves (minced)
- 1 small garlic clove (peeled and minced)
- 1 Meyer lemon (juice of)
- 1 Tbsp gluten-free tamari (you can substitute with Nama Shoyu, but it is not gluten-free)
- 2 Tbsp extra virgin olive oil
- ½ tsp Celtic or Himalayan salt (or to taste)
- Pinch of cayenne (or to taste)
- Optional: ½ English cucumber, peeled and diced fine
- Optional: ½ red bell pepper, seeded and diced fine
- Optional: several green onions, diced fine
Directions
- Place quinoa in a colander and rinse several times rubbing the grains together to remove bitter outer layer.
- Place quinoa in saucepan, cover with water, and bring to a boil.
- Reduce heat and simmer for 10 minutes or until all water has been absorbed.
- While quinoa is cooking prepare remaining ingredients and fold into cooled cooked quinoa.
- Mix well. Cover and allow to sit on counter for several hours for flavors to mingle.
- Refrigerate until serving time.
- Stir again just before serving.
Raw quinoa option: Raw quinoa can be bitter, but that bitterness can be eliminated by sprouting:
- Rinse a cup of quinoa with water for a couple minutes.
- Put rinsed quinoa into a container and cover with water and soak overnight.
- Drain and spread thinly on a large plate or tray.
- Cover with a cloth and rinse every 6 hours.
- In about 48 hours you will have sprouted quinoa.
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