Quinoa Tabbouleh
Need a gluten free, fodmap friendly, and vegan side dish? Quinoa Tabbouleh could be a great recipe to try. This recipe serves 6. One serving contains 176 calories, 4g of protein, and 10g of fat. A mixture of lemon juice, cucumber, roasted peppers, and a handful of other ingredients are all it takes to make this recipe so flavorful. A couple people really liked this middl eastern dish. From preparation to the plate, this recipe takes around 1 hour.
Instructions
Watch how to make this recipe.
Bring 1 cup of water to a boil in a small saucepan. Meanwhile, in a small cast-iron skillet (if possible), toast the quinoa over moderately-high heat until the grains give off a nutty aroma and start to pop.
Pour the quinoa into the boiling water, taking care that the pot doesn't boil over! Turn it down to a simmer, cover, and cook until the water is absorbed and the quinoa is tender, 12 to 15 minutes.
Remove it from the heat and allow to cool.
Whisk together the lemon juice, olive oil, 1/2 rounded teaspoon of salt, pepper and nutmeg.
Combine the parsley, mint, cherry tomatoes, cucumber, peppadews and the cooled cooked quinoa in a large bowl.
Pour the dressing over the salad and toss to coat. Taste for seasoning, and let sit for about 5 minutes before you serve. (This tastes even better the next day!)
Another way to serve it is with the tabbouleh in the center of a platter encircled with endive or romaine leaves to scoop it up.