Tabbouleh Salad with or without quinoa

“Gluten Free” Tabbouleh Salad, made with or without quinoa

Tabbouleh is Middle Eastern parsley salad that I have been eating since I was very young. Traditionally made with bulgur (cracked wheat), recently my grandma was on a quinoa substitution health streak, substituting quinoa for wheat in many of her traditional dishes. What an amazing discovery! Turns out, quinoa didn’t change the flavor of the beloved dishes, but is much more moist than wheat, so it made everything taste better, in my opinion. Even some of the dishes I had been growing tired of were given new life with quinoa. Plus, it made many dishes “gluten free” for when her gluten free friends came over for dinner parties.

One of the dishes she substituted with quinoa was tabbouleh. I modified her recipe to fit the Gerson Diet, pretty much only removing added salt and substituting flax oil for olive oil if desired. I will note that is it unclear to me as to whether a Gerson patient can have a lot of raw parsley because of the oxalic acid, so I would limit this salad to a side dish, rather than eating it as a main course.

Tabbouleh can be eaten alone, or added on top of romaine lettuce, kind of like a lettuce wrap. This is a good way to eat more greens! Please make sure all ingredients are organic.

Fresh Middle Eastern salad with a new healthy twist

Gluten Free Tabbouleh Salad, made with or without quinoa

  • 2 cups parsley, finely chopped
  • 2 tomatoes, finely chopped
  • 1/2 onion, finely chopped
  • juice from 1-2 lemons depending on how lemony you want it
  • 1/2 cup cooked and cooled quinoa (optional, if it’s grain day 🙂 Also, some people prefer their tabbouleh with more grain, but this is how I’ve always eaten it.)
  • 2 tbsp flax oil (optional)

Mix parsley, tomatoes, onion, and quinoa together, then mix in the lemon and flax oil. The toughest part to this is chopping up all the ingredients, so you could use a food processor if desired, but just make sure not to process it too much. If you can stand it, it’s much better to chop by hand. The tabbouleh pictured was made without quinoa. Though I prefer with, without was still tasty! Other non-traditional vegetables to add would include sweet peppers, green onions, and cucumber (non-Gerson).

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