Gluten free quinoa tabbouleh

Summer is here (well, almost) which means salads are back. Hurray! IMG_4197

Tabbouleh is a middle eastern dish traditionally made with bulgar wheat, but this version uses quinoa, a protein rich gluten free alternative to wheat based grains.

The result? A fresh, healthy salad packed with flavour which is great for lunch or a light evening meal. Great for anyone following a gluten free or low FODMAP diet, it’s also super simple to make. Promise.

Ingredients (serves 2)IMG_4169

  • 100 grams quinoa – mixed or white
  • bunch of spring onions (green part only if following a low FODMAP diet)
  • 200g baby plum tomatoes
  • 1 tbsp extra virgin olive oil
  • zest and juice of one lemon
  • bunch of coriander
  • bunch of mint
  • bunch of basil
  • 1 tbsp olive oil
  • rock salt and black pepper

How to

1. Rinse the quinoa in cold water and add to a saucepan with around 250 ml of cold water.Bring to a simmer for 5 minutes then turn off the heat and cover with a lid. Leave to fluff up and absorb the rest of the water – around 10-15 minutes – the seeds will ‘burst’ when cooked.IMG_4170

2. Meanwhile dice the spring onion and halve the baby tomatoes and pop into a mixing bowl.

 

3. Finely chop the herbs (use a mini food processor if you have one) and add to the tomatoes and spring onions

 

4. Zest the lemon and add to the herb mixture and squeeze over the lemon.IMG_4174

 

5. Add the olive oil and then tip in the quinoa and stir to combine.

 

6. If you have time, chill for a couple of hours to allow the flavours to mingle. No need to worry if not – it still tastes delicious.IMG_4197

 

7. Pile onto plates and top with grilled chicken or feta for an added protein boost.

 

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