Quinoa Tabbouleh – Elimination Diet Style
The usual main ingredients in tabbouleh (cous cous, tomato, bell pepper, lemon juice, olive oil) are a no go on this diet. But we found a great way around it!
2 C quinoa (dry. It cooks into about 4 C)*
4 Tbsp grapeseed oil (or olive oil)
1-2 tsp ascorbic acid (to taste. Or lemon juice, to taste)
5-7 medium garlic cloves, minced
1/2 large bunch parsley, finely chopped
1 golden beet, raw and washed well, chopped into tiny cubes (about the size of half a pencil eraser head)
3 green onions, chopped finely
1/4 medium onion (red, if you have it), chopped finely
4 Tbsp mint, minced
1 tsp salt
Solid cracking of pepper
- Cook quinoa, then spread quinoa out in baking pyrex. Set in fridge to cool. Once chilled, proceed.
- Mix in onion, green onion, mint, parsley, beet, and oil.
- Mix in salt, pepper, ascorbic acid, and garlic to taste.
- Toss well.
- Serve quinoa tabbouleh chilled.
Since I can’t eat nightshades, I’m still trying to come up with a good substitute for tomato in this recipe – I’m thinking that chopped unripe nectarine might do the trick. We will see!
* Cooking Quinoa: The easiest way is in the rice cooker. Toss in 2 C. Rinse it. Drain it. Cook it with 4 C water (1:2 ratio). Simple as pie! Or quinoa, in this case.