Gluten Free Tabbouleh Recipe
This gluten free Levantine salad uses quinoa instead of the traditional bulgar wheat to make it completely coeliac-safe. A zesty, vibrant and herby salad, perfect with grilled meats or fish.
Servings: 4 people
Ingredients
- 250 g cooked quinoa cold
- 30 g fresh parsley
- 20 g fresh mint
- 150 g tomatoes
- 2 spring onions
- 150 g cucumber
- 3 tbsp olive oil
- 1 lemon juiced
- 2 tsp garlic paste
- salt and pepper
Instructions
- Finely dice the tomatoes, cucumbers and spring onion. You want them to be in very small pieces, around 5mm if possible.
- Finely chop the mint and parsley leaves (a little of the stalk is fine with the parsley but try to avoid too much stalk).
- In a small bowl, mix together the olive oil, lemon juice, garlic paste, and a generous seasoning of salt and black pepper.
- Add the cooked quinoa, chopped vegetables and herbs into a large bowl and mix to combine.
- Pour over the marinade and mix well to serve. Will keep in the fridge for up to 24 hours before serving.
Video
Nutrition
Serving: 1 portion | Calories: 200kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g
