A staple favorite in the Middle East that is traditionally made with burghol. The problem with that is that burghol is derived from wheat, which makes it a glutinous grain. That means it contains gluten, which 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.
Tabbouleh with Quinoa
Ingredients:
- 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.
Enjoy!