Tabbouleh is a Mediterranean salad traditionally made with bulgur wheat. Other mainstay ingredients are parsley, scallions, cucumbers and tomatoes. Super fresh and yum! Because my husband is avoiding gluten and most grains, I discovered alternatives to bulgur wheat. pssst: I think it’s better my way.
The first gluten free option I made, years ago, used quinoa instead of bulgur wheat. On a subsequent rendition I used raw cauliflower rice instead of grain. This week I used a combination of both and I think it’s our fav! We like the crunch of the raw cauli.
Remember when making a salad, there are no rules (except in your own head). Keep tasting and adjusting flavors. Pretend you’re a fancy chef and make it perfect for your restaurant!
Here’s a general recipe for a twist on tabbouleh. Use what you have or what you love! This makes a very big salad, perfect to take to a potluck or eat for a couple days. If you want grain-free (or don’t want to cook quinoa) this salad is perfectly delicious without quinoa.
Ingredients
1 c quinoa*
10-16 oz raw riced cauliflower (not frozen)
parsley: one bunch chopped, stems mostly removed, any variety
cucumber: diced - I prefer English cucumbers in the plastic wrap
onions: bunch of green, or half a red onion, chopped
tomatoes: Roma, grape, or cherry, halved -or- roasted red peppers
Crumbled feta: as much as your heart desires
Optional: couple sprigs of fresh mint, leaves chopped
Dressing
1 lemon squeezed, possibly two if they’re small or dry
½ t sea salt
⅓ c extra virgin olive oil
*I rinsed and soaked 1c dry quinoa for about 3 hours before cooking in homemade broth.
Soaking grains or legumes in water before cooking encourages the jumpstart of germination, which provides an explosion of nutrition. Not only will you benefit from more nutrients when soaking but also soaking makes grains easier to digest.
Quinoa has been tricky for me to get the liquid ratio correct. One tip is don’t rush. If the package says cook for 15 minutes, I give it at least another 15 to rest after cooking. If there is extra liquid after resting, pour it off.
This is a salad meant to be eaten cold, so I cook the quinoa in advance, allowing for plenty of cool down time. Once the quinoa was cooled almost to room temp, I mixed it first with the refrigerated raw cauliflower and this helped cool the quinoa faster. Then dumped everything else on top and stirred.
It’s so good! I hope you try this.
Life is hard, food doesn’t have to be. I’m cheering for you!
Julie
PS - Forward this recipe to a friend who likes a fresh salad.