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.

Quinoa Tabbouleh served with Lamb Kabobs.

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!

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* 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.

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