Marks Quinbouli

This recipe is courtesy of Mark Dinga, M. Ed., RD, LDN, a nutritionist at the University of Pittsburgh Medical Center. This gluten-free version of tabbouleh replaces bulgur wheat with quinoa.

Salad

1 cup uncooked quinoa

6 cups chopped fresh curly parsley (stems removed) 1 cup grape tomatoes cut in half

1 cup (approximately 4 to 5) sliced mini cucumbers (pickle type)

Dressing

V cup olive oil Juice of 2 lemons

2 tablespoons rice vinegar

1 tablespoon minced garlic Salt and pepper to taste

Cook quinoa according to package directions, and set aside to cool. Once cool, toss quinoa with parsley, tomatoes, and cucumbers.

Whisk together dressing ingredients, and combine with vegetables. Chill for at least one hour. Serve with rice crackers.

Makes 8 servings as a side salad

The Miracle Of Vinegar

The Miracle Of Vinegar

You may be forgiven for thinking that these passed down secrets had gone for good, washed away with time and the modern age, But they're not. You can now own three of the best traditional did you know style reports that were much loved by our parents and grandparents. And they were pretty smart too because not only will these reports save you time and money but they'll also help you eliminate some of the scourges of modern day living such as harmful chemical usage in the home.

Get My Free Ebook


Post a comment