GLUTEN FREE TABBOULEH

Gluten Free Tabbouleh Recipe

Prep Time: 20 mins

Total Time: 35 mins

Serves: 6

Ingredients:

• 1/2 cup quinoa
• 1 cup diced cucumbers (1 small-to-medium)
• 1 cup diced tomato (1 large)
• 1 tsp fine Sea/Himalayan Salt, divided
• 3 medium bunches Flat Leaf Parsley (Italian Parsley)
• 1/3 cup chopped Fresh Mint
• OPTIONAL: 1/3 cup thinly sliced green onion
• 1/3 cup extra-virgin Olive Oil
• 3-4 TBSP lemon juice, to taste
• 1 medium clove garlic, minced

Method: 

• Cook the Quinoa according to packet instructions, drain off excess water and set aside to cool
• Meanwhile, combine the diced cucumber, and tomato in a bowl with 1/2tsp of the salt. Stir, and let the mixture rest for at least 10 mins, or until you are ready to mix the salad
• to prepare the parsley, cut off the thick stems. Then finely chop the parsley and remaining stems.  (yo can do this by hand or in a good food processor with the standard "S" blade)
• Add the cooled quinoa, chopped fresh min, green onion (if using) to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated  in the bottom of the bowl. Add the cucumber and tomatoes to the bowl
• In a small measuring jug, whisk together the olive oil, 3 Tbsp lemon juice, garlic and remaining 1/2 tsp salt. Pour it into the salad and stir to combine. Taste and adjust if necessary by adding more lemon for more zing!
• If you have time, let the salad rest for 15 mins before serving to let the flavours mingle. 

To Serve:

I like to serve this topped with handful of pomegranate seeds for decoration, and with other Mediterranean inspired dishes.

The Tabbouleh will keep well in the refrigerator, covered for up to 4 days