Gluten-free Quinoa Tabouli
I realize my recipe postings are alternating between soups and salads. It’s probably because our weather is alternating between winter and spring! Yesterday was a lovely day, so I made this quinoa tabouli- which the kids all loved- and enjoyed eating it sitting out on the steps in the sun. Quinoa is a lovely light grain which cooks quickly. You can make this recipe with leftover quinoa that you already have on hand or make up a fresh batch and refrigerate it before combining with the rest of the fresh ingredients.
Gluten-free Quinoa Tabouli
2-3 cups cooked quinoa 1/3 cup olive oil
2-3 diced tomatoes juice of 1 lemon (1/4 cup)
1 bunch parsley, chopped 1/2 tsp. unrefined sea salt
2 scallions, sliced-or- 1/4 tsp. cinnamon
1/4 sweet onion 1/4 tsp. allspice
opt: 1 cucumber, diced opt: 1/2 tsp. dried mint
Mix ingredients in right column in a small bowl. Mix ingredients in left column in larger bowl. Pour dressing from smaller bowl over top and allow to marinate for an hour or more before serving.
A wonderfully light and tasty salad.
A great alternative to pasta salads.
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Kim Wilson has spent over 12 years developing recipes based on whole, natural ingredients. She has seven diet and health books currently in print and still enjoys working on recipes to satisfy a variety of needs. She is particularly motivated to develop recipes that help those dealing with food allergies and conditions like candida. If you are looking for tasty recipes that avoid animal products, wheat, soy, dairy, eggs, yeast and other problematic foods, you've come to the right place. It's Kim's sincere hope that you find some highly enjoyable, highly beneficial foods on this blog. You can check out more articles as well as information on her books at www.simplynaturalhealth.com
I would love to included in your blog list. It was wonderful to see you last night and I hope I will somehow be at your class in April. Is your new Gluten free book at the Upper Valley Coop?