Gluten Free, Cow’s Dairy Free, Fructose Free, Diabetic Friendly, Paleo friendly, Low Carb
Quinoa makes a delicious gluten free alternative to the traditional cracked wheat in tabouli. Not only is it gluten free but it is also higher in plant protein AND being a seed, makes this recipe grain free – great for keeping the gut happy and the hips and thighs down. Enjoy this salad as a side with any animal protein such as fish, chicken or meat or as vegetarian option during week one of the EYH program and make a little extra for keeping on hand in the fridge to eat when you are short on cooking time.
What you’ll need…
- 1/12 cups cooked quinoa
- 1 bunch shallots, finely chopped
- 1 bunch / cup of flat leaf parsley finely chopped
- 1 cup Lebanese cucumber, finely diced
- 1 cup cherry tomatoes, halved
- ½ bunch mint, finely chopped
- ½ tsp. ground cumin
- Juice of a freshly squeezed lemon
- ¼ cup extra virgin olive oil
- Himalayan or Celtic sea salt and cracked pepper to taste
How to make…
- Combine all ingredients in a large mixing bowl and refrigerate for 1 -2 hours before serving to allow the flavours to develop
Sally’s Tip…
Serve with a dollop of plain sheep’s yoghurt and or with a side of animal protein. Will keep in an airtight container for up to 4 days.
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