If you’ve never tried it, now’s the time.
I love this stuff; you can eat it as a dip with pita chips or crackers. I’ve put it over grilled chicken with tzaziki and feta cheese. It’s a simple “salad” made with chopped fresh parsley, mint, lemon, tomato, cucumber, and a grain. I have recently discovered that I’m gluten intolerant, so instead of the traditional bulgur, I substituted quinoa.
Protip: If you don’t know how to pronounce it, it’s keen-wah.
It’s an itty bitty grain that is from the amaranth family, and it has more protein than any other grain or seed, and double the amount of iron that’s in spinach. I’ve also made tabbouleh with couscous, which is also very good – but it’s not gluten free.
That’s unfortunate AF because I so love couscous. I also made tabbouleh sans grain – check that out here.
Let’s address the obvious here, they look like little condoms. I know that’s not an appetizing thought, but you know you were thinking it.
I’ve been making this for a while. It’s one of those things I know I should post, but every time I make it the stuff doesn’t last long enough for me to get photos.
These crackers are so damn good, I could make myself sick eating them. They’re Crunchmaster Multigrain Crackers. And, yes, they’re gluten free. My favorite has to be the Sea Salt.
Customize this however you want to; add more lemon, more cucumber, etc. Make it your own. I added garlic – I know some people just aren’t a fan, but I like it.
Here’s your printable –
- 1 tomato, diced small
- 1/2 onion, diced small
- 1/2 cucumber, diced small
- 1 bunch fresh Italian leaf parsley, roughly chopped
- 2 tbsp fresh mint, chopped
- 1/4 cup olive oil
- One lemon, juiced
- 1 tsp garlic (jarred)
- 1 tbsp salt
- 3/4 cup quinoa, cooked (more or less to your liking)
- Combine all ingredients in a bowl; cover and refrigerate at least 30 minutes before enjoying.
This recipe is gluten free.
Here’s your pinnable!