Tabbouleh, a staple favorite in the Middle East, is traditionally made with burghol. The problem with that is that burghol is derived from wheat, which makes it a glutinous grain. And gluten is a type of protein that is difficult for the body to break down and may cause symptoms such as gas, diarrhea, bloating, fatigue, and joint pain to name a few. I’ve replaced the burghol with quinoa, a pseudo-grain super food that is loaded with protein, fiber and minerals, but no gluten.
1 cup quinoa
Juice from 1-2 lemons
4 TBS olive oil
small bunch mint, chopped
small bunch flat-leaf parsley, chopped
small bunch spring onions, sliced
½ cucumber, deseeded and diced
1 tomato, finely chopped
Handful of walnuts, chopped
Rinse the quinoa well and place in a pan with about double the volume of water. Bring to the boil, cover, reduce the heat and gently simmer for 10 minutes or until the grain unwraps itself. Turn off the heat and leave to cool slightly, then drain any remaining water.
Season the quinoa, stir in the lemon juice and oil and leave to cool fully. Stir in the other ingredients, then serve.