Tabouleh Salad - A Gluten Free Version

Tabouleh salad is a Middle Eastern recipe traditionally made with cracked wheat (bulghar wheat).

This is an extremely healthy salad recipe, very rich in vitamins and minerals – parsley is a particularly good source of vitamin C and iron; onions and garlic are good for the heart and boost the immune system; lemon juice and tomatoes add even more vitamin C.

I use quinoa in my tabouleh recipe rather than bulghar wheat. This is partly because quinoa is gluten-free. (For more gluten free recipes, click here ). Also quinoa is a wonderful food – it is a good source of high quality protein, and it is alkalising (i.e. it lowers your blood pH ).

This salad is delicious – definitely one of my favorite dishes.

(If you’re following the anti-inflammatory diet for arthritis, leave out the tomatoes – the rest of the ingredients should do you good.)

Ingredients:

· 2½ cups/575ml/20 fl oz Quinoa, cooked and cooled

· 1½ cups/350ml/12 fl oz finely chopped parsley

· ¾ cup/175ml/6 fl oz finely chopped fresh mint leaves

· 3 medium tomatoes

· 3-4 inch piece of cucumber

· 3 spring onions

· 1 clove garlic (or more, if liked)

· Lemon juice (up to ½ cup/125ml/4 fl oz)

· ¼ cup/50ml/2 fl oz olive oil

· Salt and pepper to taste

Method:

Mix the dressing of olive oil, lemon juice, salt and pepper. Add crushed garlic. Chop the tomatoes, cucumber and spring onions finely. Add all ingredients and mix thoroughly.

If You Like This Tabouleh Salad Recipe, Check Out Some Of My Other Healthy Food Recipes.



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