vrijdag 22 november 2013

Gluten-Free Tabbouleh with a Twist (Kopie)

Serves approximate 3 to 4 as an entree; 6 to 8 as a side

Speaking of authenticity: this recipe is all Tim (as was the top photo. amazing, right?), who’s made this twice in the last few weeks, that’s how much we’ve loved it.

From Tim: Typically tabbouleh is made with bulgur wheat, mint, parsley, lemon, tomatoes, etc. Raw coconut vinegar was used in place of lemon to add a unique taste that is jam-packed with nutrition and exceeds other vinegars in its nutritional profile. Raw coconut vinegar has enzymes, loads of amino acids, B-vitamins, vitamin C and minerals (lots of potassium!).

1 cup quinoa
1/2 cup of chopped fresh parsley
1/2 cup chopped fresh mint
1 diced red bell pepper
1 diced roma tomato
1 diced small-medium size cucumber
3-4 tablespoons of olive oil
3 tablespoons of raw coconut vinegar (can substitute with juice of a lemon or raw apple cider vinegar)
sea salt to taste
black pepper to taste

Cook cup of quinoa, soaking beforehand if desired (see this post for more on that), according to package directions (or essentially, it’s 2 parts water to 1 part quinoa, about 15 minutes). After cooking quinoa and letting it cool to room temperature, add all other ingredients and toss. Add sea salt and pepper to taste.


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