Gluten free tabbouleh

Gluten free tabbouleh

Gluten free tabbouleh – gluten free, wheat free, grain free, vegan and clean.

One of the many reasons I love the warmer months is the abundance of beautiful, fresh salads. I eat some type of salad at almost every meal. I simply cannot live without it and It feels like an incomplete meal without it.

Funnily enough, I don’t have many salad recipes on my blog so I intend to change that.

The inspiration for this dish came about when a manager at my work brought in a massive bunch of gorgeous smelling parsley from his garden. From the moment I experienced the pungent aroma of home grown parsley, I knew I had to make a gluten free tabbouleh. Folks, you haven’t experienced the the true smell of parsley until you have smelled home grown, just picked parsley.
Traditionally, tabbouleh is made with burghal (cracked wheat) which contains gluten so I’ve used quinoa to replace the burghal component. Quinoa is a seed, not a grain and is jam packed with many health giving benefits. It’s chock full of protein too.

This gluten free tabbouleh would taste great with some marinated chicken skewers, my hommus recipe and a smear of chilli garlic paste. Mmmmmmmm….

Enjoy!
Love, Tash x

Ps If you want to follow me on instagram and see what I get up to in the kitchen, then click here. As usual, it’s now back to the kitchen to continue on with my chocolate e-cookbook recipes. The end is so near I can taste it!!! 

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Freshly picked, home grown flat leaf parsley. Gorgeous!

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Why this is so good for you

Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.

Quinoa helps prevent heart disease, relieves constipation, helps increase brain function, aids in tissue growth and repair, helps to alleviate migraines, helps reduce type 2 diabetes, lowers inflammation and increases stamina.

Lemon promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.

Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma.

Himalayan salt contains all of the 84 elements found in your body. It is anti aging, increases hydration, promotes blood sugar health, prevents muscle cramping, strengthens bones, lowers blood pressure, improves circulation, helps expel toxins from the body, helps reduce acid reflux and helps the intestines absorb nutrients.

Olive oil helps prevent breast cancer, heart disease, lowers blood pressure, reduces the risk of diabetes, reduces the risk of rheumatoid arthritis and osteoporosis, helps prevent strokes and reduces risk of depression.

Garlic has anti-bacterial, anti-viral, anti-fungal and antioxidant properties, supports the circulatory, digestive and immune systems, helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.

Onions strengthen the immune system, help regulate blood sugar, reduce inflammation, help prevent cancer and reduce the risk of gastric ulcers.

 

Let’s cook!

Gluten free tabbouleh

Ingredients

  • 1/2 cup uncooked quinoa
  • 2 cups chopped fresh flat leaf parsley
  • 1/4 cup packed chopped mint leaves
  • 2 tomatoes, chopped
  • 1/2 large red onion (or 1 small), finely chopped
  • 1 small garlic clove, finely chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (or to taste)
  • Fine pink Himalayan salt, to taste
  • Freshly ground cracked black pepper, to taste

Instructions

  1. Cook quinoa according to packet instructions. Cool. Combine the parsley, mint, tomatoes, onion, garlic and cooled quinoa. Mix together the lemon juice and oil and pour it over the salad. Mix through. Season with salt and pepper.
http://thepantryofeden.com/gluten-free-tabbouleh/



2 thoughts on “Gluten free tabbouleh”

  • Hi Natasha,
    This tabbouleh looks fantastic. I know what you mean when you said about fresh garden parsley. Audrey’s son Wayne brought us yesterday huge bunches of organicly grown parley and a ton of Spinach. I have just made four spinach pies and have still more than half a carton full of fresh organic spinach. Can you use some?
    Have a great weekend. See you soon in NZ.
    Cheers, Dad xox

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