Recipe: Quinoa Tabbouleh (Gluten-Free)
This tabbouleh uses quinoa instead of the traditional bulgur to make it gluten-free. It’s equally tasty and a great side dish or even a lunch on its own.
Introduce healthy quinoa into your gluten-free diet with this tasty tabbouleh. This ancient Aztec grainlike seed is packed with protein and has a nutty flavor. Be sure to buy it pre-rinsed or rinse it first to prevent a bitter flavor.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 ½ cups cooked quinoa
2 cups seeded and diced tomatoes
1 cup diced seeded cucumber
1 cup chopped fresh flat leaf parsley
½ cup chopped onion
3 tablespoons chopped fresh mint
1 large garlic clove, chopped
Juice of 1 fresh lemon
2 tablespoons olive oil
½ teaspoon black pepper
1. Combine quinoa, tomatoes, cucumber, parsley, onion, mint, garlic and black pepper.
2. Mix lemon juice, olive oil and add to tabbouleh.
3. Toss until well mixed.
Makes 6 servings
Protein: 3 g
Carbohydrate: 17.5 g
Fat: 5.5 g
Saturated fat: 0.7 g
Dietary fiber: 3 g
Sodium: 144 mg
Calcium: 75.6 mg