Gluten Free Tabouli Salad Recipe

For Foodie Friday I tell ya, Tabouli is one of my family’s favorite things to eat.  This is a gluten free alternative made with quinoa instead of the traditional bulgar wheat that’s normally used.  One benefit of quinoa is it’s a grain with protein.  We’ll have it on top of leafy red or green lettuce, with Greek salad, or even for breakfast with scrambled eggs!  It’s a great way to get loads of Vitamin K into your diet.  K’s great for inflammation, the development of strong bones, it’s good for preventing heart disease, and it’s an anti carcinogen. Did you know that vitamin K has been found beneficial in the treatment of Alzheimer’s disease patients by limiting neuronal damage in the brain?  So really, it’s a “super green food”!


IMG_3993Gluten Free Tabouli Salad Recipe

  • 6 cups of fresh chopped parsley (great job for the food processor)
  • 1 small red onion diced
  • 1/2 cup of chopped red cherry tomatoes
  • 1 large greenhouse cucumber chopped
  • 1 cup of cooked red quinoa, I cook mine with a 1:1 ratio as to keep the quinoa a tad bit crunchy.   (My husband’s not a fan of the nutty flavor of quinoa so for him, I make some with bulgar wheat prepared by package instructions.)

Combine ingredients above then add 1/4 cup of Greek vinaigrette below and stir.  Serve over leafy lettuce and top with crumbled feta cheese.


Greek vinaigrette:

  • juice of 3 fresh lemons, equal amounts of EVOO, and water
  • 1 tablespoon of McCormick Greek seasoning
  • black pepper to taste

Tastes even better when it all comes from your garden! Fresh picked this morning 🙂

Place seasoning in a mortal and pedestal and muddle together.  Whisk together liquid ingredients and seasoning.  Will store for up to a week in the fridge.

2 Comments on “Gluten Free Tabouli Salad Recipe

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