This one is for all my gluten free Sisters! And brothers, family, friends, etc. Though seen as a Hollywood fad diet, gluten sensitivity is a real dietary restriction that has ‘uncomfortable’ side effects for many. So instead of laughing at those who shy away from bread as we happily devour a tuna melt on sourdough slices, we should stand by our limited grain friends.
I think it goes without saying, that substitutes suck. Very rarely do they compare to what they are standing in for, leaving many people a bit sad whilst others with no restrictions eat carbs & dairy in the most gluttonous of ways. Exhibit A: every breakfast pastry. But every so often we come across a ‘swap-out’ that may not be the same, but good in it’s own merit.
In this case, quinoa subbing in for bulgar wheat in this tabouleh isn’t just some benchwarmer in the game because the starting player is out of commission. Oh no, tonight the quinoa is the star of the dish, slam dunking all over this dinner. Well maybe quinoa & slam dunk may be a reach, but it is pretty darn tasty.
- 1/4 cup quinoa
- 2 bundles curly parsley, 1 cup chopped
- 1/4 cup diced tomatoes
- 1/2 cup diced cucumber
- 3 scallions, sliced
- 1/2 lemons
- drizzle of olive oil
- sea salt to taste
- In a microwave safe bowl, combine quinoa with 3/4 cups water. Microwave on high for 8-10 minutes.
- Combine all ingredients in a bowl.
- Season with olive oil & salt to taste
I served this with a pan seared salmon seasoned with dijon mustard & fresh dill.