Quinoa Tabouli (fodmaps-friendly)

BEST ever Quinoa Tabouli

Always rinse quinoa to remove outer coating of saponins, which can leave a bitter taste, rinse well in strainer and then cook as directed.  Substituting the quinoa for the traditionally used cracked wheat or bulgur, makes this version FODMAP-friendly and gluten free.

My friend Liz, a fabulous cook was the inspiration for this recipe/

1 cup cooked quinoa

3 cups finely chopped fresh parsley

½ cup finely chopped fresh mint

2 medium tomatoes, finely chopped

¼ cup freshly squeezed lemon juice (1-2 lemons)

¼ cup olive oil

2 green onions, diced green part only

salt and pepper to taste

  • In large serving bowl, combine quinoa, parsley, mint and tomatoes.  Set aside.
  • In small bowl, whisk together lemon juice, olive oil and salt and pepper.
  • Drizzle dressing over quinoa mixture and stir to evenly disperse dressing.  Store in refrigerator and serve cool as a side salad or filler in a sandwich.

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