Enjoy a delicious gluten-free tabbouleh salad, perfect for vegans and vegetarians. Refreshing, healthy, and full of flavor!
Delicious and Healthy Gluten-Free Tabbouleh Salad Recipe
Helen shares step-by-step, easy to follow videos for making nutritious, healthy, and affordable recipes with dietary requirements in mind. She was diagnosed with coeliac disease 20 years ago and has since learned to modify her favorite recipes. In this video, she shows how to make her personal favorite – Tabbouleh Salad.
The ingredients used include lemons, extra virgin olive oil, quinoa, spring onions, cucumber, tomatoes, parsley, and mint leaves. Helen emphasizes that these are just guidelines and that substitute ingredients can be used depending on dietary requirements. The focus is on gluten-free foods and cooking, making it a great resource for those with gluten sensitivities.
Fresh and Flavorful: A Gluten-Free Twist on a Mediterranean Classic
Tabuli which is um cracked wheat salad now um I I’m selia glutenfree so I can’t eat cracked wheat and but I discovered a great alternative which is kir so the first thing you need to do is to cook the quinoa so you need about I cooked about 30 gram according to the instructions on the packet and then.
Add a juice of half a lemon and about 30 MLS of extra virgin olive oil extra virgin for this is a s the salad and just pour that on the on the cooked Canoa and just put that one side while you prepare the veg so what you’re going to need I’ve.
Got three spring onions I’m probably not going to use all that cucumber because it’s quite large so about half of that two Tomatoes um this is a large bunch of fresh parsley it’s got 100 grams there and I’ve got about 15 G of mint leaves I picked off the plant now you can I’m going to do a bit of an experiment with.
This I’m going to try chopping the herbs in the in the food processor which I had never done before so um I’m not sure how that’s going to go that’s you know taking risks isn’t it in life and experimenting and cooking because whatever happens you know it’s.
Still it’s still going to taste the same now this was a bunch of parsley that I picked up it was in the reduced bed so it only actually cost me 75 p all that parsley so um so I saw that and think what can I make with all that parsley I know tly cuz that is is is the main ingredient so what you want to do.
Now is to chop the herb so like I said you can chop them in a in a food processor I also have a Muna which is great foring herbs now mesaluna literally means half moon in Italian in um because you see it’s it’s like it’s got a board and with a with a dip in it and it comes with a.
With a with a chopping blade like that so when you put the herbs on there you do that see m a Luna half moonshape I can’t remember when I discovered that cuz I thought the name sounded a bit middle Easter but there we go so the first thing to do then is to chop all the herbs and then put them in a bowl so I’m going to chop the mint in in.
The mesaluna which is really easy CU all you do is camer see um and the and it’s literally just like that and you just keep going until it’s finally chopped and sometimes they come with a.
Single blade and this has got a double blade so I have to keep poking the bits out between them the knife sometimes you see them with two handles and you do that so maybe that’ll be my next investment investing in a in another mesaluna and probably one that’s slightly bigger as well I’ve had this many years so I’m not complaining it.
Does a good job and the and the blades are really sharp as well and I personally find it a lot easier thaning cuz I can’t do that anyway that is not my my f yeah so keep going until it is finally finally finally dropped and keep soaking the bits out from between the blades because.
Then I you know I’ve done that in the past and forgotten and then suddenly the all these big bits come out haven’t been so um yeah that’s what I’m doing it’s nearly done so you see how quick it was so put with a lot of fresh herbs it is worth the investment I use this a lot and it’s one of my.
Favorite nonelectric kitchen kitchen gadgets that’s all I think that’s done now just check any big bits there Stu between the blades or a couple do one more round of it and I think we’ll be done but yeah the idea is that you want it really really finely.
Chopped small as you really got the patience for but but it is better CU then it enables you know the flavor to come out and that smells absolutely Divine you just cannot beat fresh herbs so yeah there we are there’s the there the mint and so the next thing.
To do then is to chop the um this St parsley now I usually put the stalks in because I can’t be bothered too cut them off I am just chopping the ends off where they’ve gone a bit Brown and you can just sa if you don’t don’t want the stalks you can save.
Those um to make stock a great way to make FEG stock is just with you can just use vegetable peelings parsley stocks bit of onion and fresh herbs and then use that as a base for making soups going roughly chop these um this.
Parsley now I do have fresh parsley in a pot over there but to be honest when you need so much it is easier just to buy a bunch of it it’s annoying about the plastic wrapping but but he buy some coriander the other day that wasn’t in plastic so still not enough but hey ho we do what we can um right so I’m going to chop that in the food presser.
Processor and see what happens out too badly it’s important though when you do it to do it in short bursts so you so it doesn’t turn to Mush so I I just pulsed it really and then I did it on a high speed for just for a few seconds and that’s turned out all right um but you will need to do it in batches if you’ve got a small food food processor and lots.
Of herbs I don’t put too many in in one go otherwise it won’t chop them up properly well the results of that experiment were I don’t really think it was any easier necessarily save much time doing it on the in the food processor but one thing I will say is that um if you put the stalks in then it kind of naturally chops the leaves and.
It’s easy just to pick the stalks out if you are so inclined which I have done and I’m going to save those to make some bedet so that is part one chopping the herbs so next job is then to chop the to the edge now I’m going to do about a third of that cucumber cuz it.
Is as I said it is a large one and you want to chop the the veg although I suppose technically cucumbers and tomatoes are fruit aren’t they but we’re not going to split hair here but chop them chop them finally so what I’ve done I’ve chopped it in half down the middle then sliced it into.
Three length ways and then I’m just going to find SCE it into little pieces and when all that’s chopped just Chuck it in the herbs and then the same with the tomato I cut I’m going to cut it in in quarters like that and then I cut.
That in um each quarter again in in half so that’s it eights and put those into fine pieces if you want you can put the pieces into a SI or a collander and then that drains out the.
Juices find a bowl to put that over so I put that over there and it and you you do it does give it a more the tomato a more in flavor and I’ve got these are organic tomatoes in they’re quite rip um because they’ve got obviously the riper they are the more flavor they have so you can just chop those up and and then put them in the in the colander or.
The sift and leave those while you prepare the rest of the salad so the tomatoes are draining in the in the Sie and now I’m going to slice the the spring onions you might need to just.
Peel off any any sort of dry bits off off the edge to slice the ends I mean some people don’t eat eat the green bits but I think that’s a waste so I just top the tips off and chop Off The Roots and and then just just slice them very thinly and add.
Them add them to the chopped herbs and and cucumber and then when when you’ve done that you can you can add the tomatoes slicing those very thinly and Ching those in with the with the.
Herbs and then yeah you see it’s quite a bit of umit just come out of those so that will but it’ll also it won’t make the Soggy the Soggy the salad quite so soggy and yeah more flavor so put those in there and then mix it all together so.
Mixing that together that’s the the chopped herbs chopped tomatoes and the chopped spring onions making sure that they’re well combined cuz it makes it so colorful cuz you get all the the red of the Tomato in there and.
Then grab another spoon the uh the cream water or the vulgar wheat depending on what you’re using which you left soaking in the in the lemon juice and olive oil you can now just add that now I just like sprinkle it.
Over so that I’ve done that’s about half of it and then I’m going to mix that in because you end up with it ends up with uh you have like a speckled effect from the from the grains the the quino that’s had time while you were.
Chopping up BGE to soak up the flavors of the lemon juice and olive oil and yeah make sure that’s all well combined and if you want you can add a bit of salt and pepper see does that need any salt Sal there that I miss just a little bit I’m just going to sprinkle over B sea.
Salt grind a bit fresh fresh ground black pepper and then I’ve squeezed juice have another lemon all these lemons from that wonderful veg box remember that um and then I’m not putting all of it in to start with I’m just going to some of it in mix that because it should have.
Um should have a nice sharp taste to it no more Lem more lemons and that just tastes it tastes amazing absolutely amazing one as I said my favorite dishes of all time and and.
Thaty so ingredients were P or some other grain um olive oil lemon juice parsley mint tomato cucumber and spring onions and that’s it nothing fancy simple but really tasty and look how beautiful that looks as.
Well
