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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