Taboulleh

By Cindy Kennedy | Recipes

gluten free taboulleh

With temperatures likely to be up over 40oC for much of the country this week, summer is well and truly here!

Time to break out the light and refreshing recipes.

Taboulleh was always a favourite of mine back before out gluten-free journey began, and I really missed it. It's great for when you have a crowd around for a BBQ because it is one of those dishes that is actually best made the day before so all of the flavours can develop.

All I've done is replace the burghul (cracked wheat) in the recipe with quinoa. They make for a great substitute as they have a very similar texture and absorb the flavours really well just as the cracked wheat did.

You can liven it up with extra herbs from the garden too, you don't have to stick with just the traditional parsley. I always like to add a bit of fresh mint and occasionally some fresh oregano too. Lemon balm and lemon verbena are both lovely additions, or you can of course stick with the usual lemon juice and zest.

I always make extra of this as my husband loves it and often takes it to work. I'll usually throw in a tin of butter beans or cannellini beans to add some protein and it soon becomes a meal in and of itself.

For more great meal ideas, make sure you check out my Fuss-free Gluten-free Dinners done for you. It takes all the stress and hassle away from figuring out what to cook for dinner every night and dishes up a menu, recipes and even a shopping list on a silver platter to save you both time and money. Click here to find out more.

Print Recipe
Taboulleh
gluten free taboulleh
Course Veggies
Servings
Ingredients
Course Veggies
Servings
Ingredients
gluten free taboulleh
Instructions
  1. Bring 2 cups of water to the boil in a pot and add the quinoa.
  2. Place a lid on the pot, reduce heat and simmer gently for 15 minutes.
  3. Remove from heat, fluff the quinoa with a fork, and sit for another 10 minutes.
  4. Cool to room temperature.
  5. Combine cooled quinoa and remaining ingredients in a bowl and toss to combine thoroughly.
Share this Recipe
Follow

About the Author

Cindy Kennedy is a Nutritional Medicine Practitioner & Clinical Herbalist who lives and breathes Hashimoto’s on a personal and professional level. Her true passion lies in turning gluten and dairy-free living from a restricted diet into a delicious and abundant family-friendly lifestyle.