Gluten-Free Tabouli Salad

Tabouli Summertime Salad (Gluten-Free/Vegan)

This recipe creates 2 Quarts of Tabouli which will last up to 5 days. 

I love this recipe because it gives you a bit of protein bulk with the quinoa while still giving you that light lemon juice – water rich refreshment! Mediterranean style eating is great for summer. It is water rich, full of minerals, healthy fats and so much of it can be made vegan, gluten-free and RAW! I’ll be posting other recipes that can accompany this to make it a full lunch or dinner! One of my favorite things about this recipe is getting my parsley in!! Parsley is packed with vitamins (Vitamin C, B 12, K and A), anti-inflammatory, supports kidney function and regulates blood-pressure. Eat up!

Ingredients:

  • 2 Large Cucumbers
  • 4 Large Tomatos
  • 1 Large Sweet Onion
  • 1/2C Olive Oil
  • 4 Lemons (Juice)
  • 1-2T of Celtic Sea Salt
  • 3 Cloves of Garlic (Minced)
  • 1-2 Bunches of Fresh Curly Parsley
  • 2C Dry Quinoa
  • Lots of Love

Preparing the Quinoa:

The ratio is 1 cup of uncooked quinoa to 2 cups of liquid, so for this recipe it would be 2 C quinoa and 4 C water**. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Set aside and let cool while you prepare the veggies. Note: I always start with a little less water, say 3-3 1/2C and add it as it cooks so it doesn’t become soggy.

Tabouli Mix:

Cut the cucumbers lengthwise in half, and half again. Scoop out the seeds with a spoon (This makes the dish last longer! Be sure to eat the seeds with salt while you’re making the dish~ seeds are new life!). Dice cucumber into 1/4-1/2″ bits. Do the same to the tomatoes (de-seeding and the onion, making the pieces the same size as the cucumbers. Now this is where your preferences come in! Traditionally Tabouli is made with lots of parsley which is sooo healthy and flavorful so if you can handle it I recommend 2 bunches of parsley. Finely chip and combine with veggies. Add in lemon juice, olive oil, garlic and salt! Again~ don’t be shy, this is what gives it all the flavor, minerals and good fats! When the quinoa is cooled, combine the veggie mix and gently stir until combined! Enjoy!!

Preparing the Dish to Serve

Put it in a bowl and chow down 😉 I like to eat this Mediterranean-style meal with its friends – hummus (recipe out soon), raw crackers, falafels, lemon rice and/or dolmas! Mediterranean style eating is great for summer. It is water rich, full of minerals, healthy fats and so much of it can be made vegan, gluten-free and RAW!

 

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