Tabouli Recipe, Gluten and Nightshade Free
Tabouli without tomatoes just sounds wrong, but for the nightshade-free folks out there, doubling up on the cucumber content is a great replacement (I don’t mean to throw shade on these nightshades, but let’s face it, tomatoes are watery and make it hard to keep dishes crisp!). Below is my new favorite nightshade-free recipe, I hope you enjoy it as much as I do!
- 2 cups cooked quinoa, cooled
- 2 English cucumbers (hothouse cucumbers), very finely chopped
- 2 bunches of parsley, stems removed, washed and well-dried, very finely chopped
- 12-15 fresh mint leaves, stems removed, washed, well-dried, very finely chopped
- 4 green onions, white and green parts, very finely chopped
- Salt to taste
- 3-4 tbsp lime juice (lemon juice, if you prefer)
- 3-4 tbsp extra virgin olive oil
- Chop the vegetables, herbs and green onions, the smaller the better!
- Place the chopped vegetables, herbs and green onions in a mixing bowl or dish. Add the quinoa and season with salt. Mix gently.
- Now add the lime juice and olive oil and mix again.
- For best results, cover the tabouli and refrigerate for 30 minutes. You can keep the tabouli refrigerated in a tight-lid container for 2 days or so. I usually keep some paper towel in the container, it helps keep the tabouli crispy fresh and not soggy.
- I like to serve this with hummus and use lettuce as wraps or gluten free pita bread, enjoy!
By Katie Gillis
Katie Gillis is the Digital Marketing Manager at Emerson Ecologics, focused on delivering practitioners information and inspiration via our online platforms including websites and social media channels.