I love the freshness of a beautiful taboulleh, and it was something that I really missed when we first went gluten-free. I’ve always had a herb garden, and parsley is an absolute staple. It’s a shame really that it’s mostly used as a garnish rather than a vegetable in it’s own right, as it’s bright, fresh flavour can lift any dish. In addition, it’s an excellent source of both vitamin C and iron.

So when the garden is bursting with homegrown tomatoes, and parsley is a-plenty, it’s just screaming out to make a big bowl of taboulleh. Because I couldn’t use burghul (cracked wheat) anymore, I decided to give quinoa a go and see how it turned out. What do you know, it worked brilliantly! It’s not as starchy and stodgy as rice, and isn’t in big pieces like gluten-free pasta (which tends to go quite hard when it’s cold), it was a perfect match!

Drizzled with some fruity olive oil and a splash of fresh lemon juice, this is a gorgeous salad to brighten up a barbeque, or to have with some lamb kofta and a big dollop of coconut yoghurt (infused with garlic and a bit more parsley).

Taboulleh

Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad, Vegetables
Cuisine: Dairy-free, Gluten-free, Vegan, Vegetarian
Servings: 4 people

Ingredients

  • 1 cup quinoa rinsed well and drained
  • 3 cups parsley, fresh firmly packed, roughly chopped
  • 2 tbsp mint, fresh finely chopped
  • 1 tbsp lemon verbena, fresh optional - finely chopped
  • 3 green onions finely sliced
  • 2 tomato diced
  • 1 cucumber seeds removed and diced
  • 1 lemon juiced and zested
  • 1/4 cup olive oil

Instructions

  • Bring 1 litre of water to the boil in a pot and add the drained quinoa.
  • Cook for 15 minutes, then drain well.
  • Cool to room temperature.
  • Combine cooled quinoa and remaining ingredients in a bowl and toss to combine thoroughly.

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Fuss-free Gluten-free Breakfast

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Free Cookbook...

Fuss-free Gluten-free Breakfast

Stuck with ideas for quick and yummy breakfasts now that toast and cereal are out the window?

I’ve got you covered with over two week’s worth of sweet and savoury delights that are sure to inspire your mornings.

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