Tabouli, taboule, tabbouleh, and tabouleh…whichever way you spell it, this Levantine cuisine favorite is traditionally made from bulgur wheat, tomatoes, finely chopped parsley, mint, onion, and seasoning.
For those looking to reduce to eliminate wheat from the diet, quinoa makes for a great substitute in this traditional Lebanese salad. Want to make it into a meal, instead of a side dish? Add in sweet peppers, corn, black beans or chickpeas, and you’ve got a meatless meal that’s packs a protein punch!
Tabouli Gluten Free Salad Recipe
- 2 cup water
- 1 cup quinoa
- 1 cup minced fresh parsley leaves
- 1/2 cup minced fresh mint leaves
- 1/2 cup finely chopped yellow onion
- 3 vine ripe tomatoes, diced
- 2 organic, unwaxed cucumbers, seeded and diced
- 3 tablespoons olive oil
- 3 tablespoons lemon juice, or to taste
- 1 teaspoons sea salt
Directions: Cooking Quinoa On A Stove Top
Rinse the quinoa in water. (skip this step if you have purchased pre-rinsed quinoa in a box)
To rinse, place the measured grain in a strainer under running water for a few minutes. This is necessary to remove the excess saponins on the outside of the grains which impart a bitter flavor to quinoa if not removed.
Cook the quinoa. Place two parts water or stock to one part of quinoa in a saucepan over medium-high heat and bring to a boil. Cover and reduce heat to low. Simmer the quinoa for about 15 minutes or until the grain becomes translucent and the white germ forms a visible spiral on the exterior of the quinoa grain.
Note: Quinoa will continue cooking for a bit even after you take it off the heat, to try it to ensure there is an al dente bite, the same way as pasta.
Take the quinoa off the heat and let stand, covered, for 5 minutes. This will give it time to absorb any moisture that might still be in the pan.
Uncover and fluff with a fork. The quinoa should look light and fluffy, and you should be able to see the germ separating from the seed.
Mix things up. Add the chopped herbs and vegetables and toss with the mix. Combine the oil, lemon juice, and salt in a separate bowl. Add to quinoa, mix well, and let it chill in the refrigerator for 30 minutes.
Serve and enjoy with gluten free pita bread, corn chips, carrot sticks, celery, or cucumber slices.