Celiac.com 09/11/2024 – Lebanese Tabbouleh is a beloved dish that showcases the vibrant flavors of the Mediterranean diet. Traditionally made with bulgur wheat, this parsley-rich salad has been a staple in Middle Eastern cuisine for centuries, often served as part of a mezze spread. Originating from the mountains of Lebanon and Syria, tabbouleh has evolved into a symbol of Lebanese culinary heritage.
This gluten-free take on the traditional Lebanese tabbouleh swaps the bulgur wheat for quinoa, maintaining the fresh, vibrant flavors of the classic dish while making it suitable for those with gluten sensitivities. Tabbouleh is a cornerstone of Lebanese cuisine, known for its refreshing combination of herbs, vegetables, and a light, zesty dressing, making it a perfect dish for warm weather or as part of a mezze spread.
Ingredients:
½ cup gluten-free quinoa (or use more traditional millet if preferred)
2 cups fresh parsley, finely chopped
½ cup fresh mint, finely chopped
2 medium tomatoes, finely diced
1 small cucumber, finely diced
3 green onions, finely chopped
¼ cup fresh lemon juice (about 1-2 lemons)
¼ cup extra virgin olive oil
Salt and pepper to taste
Instructions:
Cook the Quinoa: Rinse the quinoa thoroughly under cold water. In a medium saucepan, bring 1 cup of water to a boil. Add the quinoa, reduce the heat to low, cover, and let it simmer for 15 minutes or until the water is absorbed and the quinoa is tender. Remove from heat, fluff with a fork, and allow it to cool completely.
Prepare the Vegetables: While the quinoa is cooling, finely chop the parsley, mint, tomatoes, cucumber, and green onions. The herbs should be finely minced to blend well with the other ingredients.
Mix the Salad: In a large bowl, combine the cooled quinoa, parsley, mint, tomatoes, cucumber, and green onions. Toss gently to mix the ingredients evenly.
Dress the Salad: In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to coat everything thoroughly.
Chill and Serve: For the best flavor, let the tabbouleh sit in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve chilled as a side dish or a light main course.
Enjoy this gluten-free version of Lebanese Tabbouleh!
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