Gluten-free Tabouli

Aunt Elisa’s Favorite Salad Dressing Reading Gluten-free Tabouli 1 minute Next Colonial Bread

By Hallelujah DietNov 11, 2014

Ingredients

1 cup organic quinoa
1 cup cherry tomatoes (quartered or 2 medium tomatoes diced)
1 cup flat-leaf parsley leaves (minced)
2 Tbsp mint leaves (minced)
1 small garlic clove (peeled and minced)
1 Meyer lemon (juice of)
1 Tbsp gluten-free tamari (you can substitute with Nama Shoyu, but it is not gluten-free)
2 Tbsp extra virgin olive oil
½ tsp Celtic or Himalayan salt (or to taste)
Pinch of cayenne pepper (or to taste)
Optional: ½ English cucumber, peeled and diced fine
Optional: ½ red bell pepper, seeded and diced fine
Optional: several green onions, diced fine

Directions

1. Place quinoa in a colander and rinse several times rubbing the grains together to remove bitter outer layer.
2. Place quinoa in saucepan, cover with water, and bring to a boil.
3. Reduce heat and simmer for 10 minutes or until all water has been absorbed.
4. While quinoa is cooking prepare remaining ingredients and fold into cooled cooked quinoa.
5. Mix well. Cover and allow to sit on counter for several hours for flavors to mingle.
6. Refrigerate until serving time.
7. Stir again just before serving.
8. Raw quinoa option: Raw quinoa can be bitter, but that bitterness can be eliminated by sprouting
9. Rinse a cup of quinoa with water for a couple minutes.
10. Put rinsed quinoa into a container and cover with water and soak overnight.
11. Drain and spread thinly on a large plate or tray.
12. Cover with a cloth and rinse every 6 hours.
13. In about 48 hours you will have sprouted quinoa.