One thing I discovered not long before going on the low fodmap diet is that I quite liked Tabbouleh. But as it contains gluten and I am currently in the elimination phase of the Fodmap diet I cannot eat it. This just as good if not better!!!! Not all my kids were keen on this, which doesnt surprise me as it has chopped up tomato but my 7yr old really enjoyed it as it has her fave vegetable cucumber! The kids did however liked the quinoa plain and lightly salted so might use this instead of rice from now on. The flavour of this tabbouleh is awesome I absolutely love it!! The quinoa you use is the little tiny balls, not the flakes, you will end up with a gluggy tabbouleh….I tried it and it wasnt the same, I use the flakes inplace of oats when cooking my anzac or kingston cookies.
2 cups water
1 cup quinoa
1/4 tsp salt (to go in the water with the quinoa)
1 tsp garlic infused olive oil (optional)
1-2 Tbsp olive oil
1/4 – 1/2 tsp salt (this gets mixed with the salad/cooked quinoa)
2-3 tomatos chopped finely
1 cucumber chopped finely
juice of 1 lemon
1/4 cup green part only of spring onions (finely chopped) if on low fodmap diet (or use chopped chives instead) otherwise you dont need to use just the green part
1/4 cup fresh mint leaves finely chopped
1/2 cup flat leaf parsley finely chopped
Optional extras, 1/4 cup feta, crumbled and/or 1/4 cup chopped almonds or your favourite nut (the nuts add extra protein)
In a saucepan boil water then add 1/4 tsp salt and quinoa and cook covered over a low heat for 15 minutes. You will find there will be no need to drain the quinoa. Allow to cool to room temperature and mix around with a fork to fluff up. Meanwhile mix all other ingredients together in a bowl. Mix in the quinoa and enjoy!
And here is the version with the feta and almonds for a little extra crunch, protein and flavour yum!!