Gluten free quinoa tabbouleh

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Gluten free quinoa tabbouleh

This protein filled gluten free take on a traditional tabbouleh makes an easy light lunch (perfect for taking to work and school) or a great accompaniment to meat dishes, such as Lemon basil chicken

SERVES: 4 PREP TIME: 20 mins COOK TIME: 25 mins

Ingredients

  • 1 cup white quinoa
  • 2 cups water, cold
  • ½ cup flat leaf italian parsley (stems included), finely chopped
  • ½ cup fresh mint (leaves only), finely chopped
  • 1 cup red capsicum, finely diced
  • 1 cup lebanese cucumber, finely diced
  • ¼ cup roasted almonds, chopped
  • ½ lemon, juiced
  • 2 tablespoons olive oil
  • 1 clove of fresh garlic very finely chopped

Method

  1. To give the quinoa a nutty flavor it is great to dry toast it first, placing it in the saucepan you are going to boil it in. Simply place the quinoa into the pan and on a medium heat gently toast whilst you keep stirring it making sure it doesn’t burn – you will hear little cracking noises. Usually this takes 2-3 minutes.
  2. Add 2 cups of cold water to the quinoa. Bring to the boil and then lower the heat and simmer for 15-20 minutes or until the quinoa is light and fluffy. It is lovely to turn the quinoa off just before it is done and to allow the steam to finish the last stage of cooking by leaving the lid on until it is cool.
  3. Once the quinoa is cooled take a fork and gently loosen the quinoa, then add the rest of the ingredients one by one mixing as you go.
  4. Serve on a plate with a garnish of fresh mint or parsley, splash of quality olive oil and a squeeze or wedge of lemon.

Inspiration

  • Add the grated zest of one lemon or lime for extra zing.
  • Stir in finely sliced spring onion or coriander to give an Asian twist.
  • Feeling like a bit more of a kick, how about adding fresh finely chopped garlic or chilli.
  • Pack into lunchboxes for a healthy gluten and dairy free alternative to sandwiches or fried rice.
  • This tabbouleh is delicious on the side with many dishes such as Roast chicken, Sausage roast, Chicken pancakes.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Egg Free  |  Vegetarian

Filed under

Gluten freeDairy free

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    By Bridging Foods, An introduction to gluten, dairy and yeast free eating.

    Learning to eat and cook gluten, dairy, salt, yeast and sugar free, can be the beginnings of making different choices about food.

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    Photography: Natalie Hawthorne

    Passionate cook and photographer

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