Gluten-free Tabouli Salad!
This Gluten-free Tabouli Salad is made with fresh, simple ingredients and bursting with flavour. By making your own, you can experience the difference in taste by using fresh ingredients.
Traditionally made with cracked wheat or bulgar, store bought tabouli is not gluten-free. For those who require or prefer a gluten-free diet, quinoa works exceptionally well for a substitute. It creates the same texture and you can’t even taste a difference in flavour.
This is the perfect salad to make the night before you need it. The longer you allow to the salad to sit in the fridge, the deeper the flavours develop. This salad can be enjoyed on its own, or try serving it with homemade hummus and rice. For something a little fancier, try making my Mediterranean Platter.
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Gluten-free Tabouli Salad
Ingredients
- 1 bunch fresh parsley
- 2 Roma tomatoes diced
- 1/4 cup red onions minced
- 1/2 cup cooked quinoa about 1/4 cup uncooked
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons fresh lemon juice
- 1 clove garlic minced
- 1 tablespoon olive oil
Instructions
- Chop the parsley until it is extremely fine. I like to use a food processor to save time, but you can do this by hand if you don't have one.
- Add minced parsley, diced Roma tomatoes, minced red onion, and cooked quinoa to a large bowl. Season with salt and pepper, fresh lemon juice, minced garlic, and olive oil.
- Stir until parsley is fully coated in juices. Set aside in the fridge for at least 30 minutes, or up to overnight to allow the parsley to absorb the juices and flavour.
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