TABBOULEH SALAD - GRAIN/GLUTEN FREE
Recipes and photos property of Teri Gentes. Permission required to reprint.
I am in love with this salad. It had been a long time since making this recipe and I have no idea why. Resurrecting my long-time-ago take on tabbouleh, it is sure to please you as much as it has me. So many various cultures ace combing simple, fresh and nutrient packed foods with spices, coming up with winners like this. I am confident you will love this creation for it is fresh goodness at its best! Even better, in my view is using quinoa instead of bulgur making this gluten and grain-free as quinoa is a seed. Hemp seeds are fabulous as well.
• Salad
• Prep time: 15 minutes
• Vegan / Grain and Gluten free
• Serves 4-6
INGREDIENTS :
4 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
2-3 cloves garlic, minced
½ tsp sea salt and freshly ground pepper (to taste)
1 cup cooked quinoa
1 cup cucumber, chopped
3 medium tomatoes, chopped
¾ cup red onion, chopped
2-3 cups finely chopped parsley
½ cup fresh peppermint leaves, minced
¼ cup minced fresh basil leaves, optional
DIRECTIONS:
1. Combine all the salad ingredients in a large glass salad bowl. Taste and adjust the seasoning if needed then chill until ready to serve.
TERI’S TIPS:
Recipes and photos property of Teri Gentes. Permission required to reprint.
I am in love with this salad. It had been a long time since making this recipe and I have no idea why. Resurrecting my long-time-ago take on tabbouleh, it is sure to please you as much as it has me. So many various cultures ace combing simple, fresh and nutrient packed foods with spices, coming up with winners like this. I am confident you will love this creation for it is fresh goodness at its best! Even better, in my view is using quinoa instead of bulgur making this gluten and grain-free as quinoa is a seed. Hemp seeds are fabulous as well.
• Salad
• Prep time: 15 minutes
• Vegan / Grain and Gluten free
• Serves 4-6
INGREDIENTS :
4 Tbsp fresh lemon juice
3 Tbsp extra virgin olive oil
2-3 cloves garlic, minced
½ tsp sea salt and freshly ground pepper (to taste)
1 cup cooked quinoa
1 cup cucumber, chopped
3 medium tomatoes, chopped
¾ cup red onion, chopped
2-3 cups finely chopped parsley
½ cup fresh peppermint leaves, minced
¼ cup minced fresh basil leaves, optional
DIRECTIONS:
1. Combine all the salad ingredients in a large glass salad bowl. Taste and adjust the seasoning if needed then chill until ready to serve.
TERI’S TIPS:
- For a more traditional tabbouleh, add ¼ - ½ tsp ground cinnamon or allspice and ¼ tsp cayenne pepper if you like it a little spicy. So, so good!
- Another amazing sub for the quinoa/bulgur is protein and omega three rich hemp seeds. They are truly delicious for the added richness. A combo of quinoa and hemp would be super.
- Adding a cup or so of edamame or chickpeas is another protein booster.
- Be creative and lend a Greek twist to this salad by adding ½ cup vegan feta cubes or sheep/goat feta if preferred along with ½ cup pitted and chopped black olives.
