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