Gluten-Free Tabbouleh

Alkaline Gluten-Free Tabbouleh

This quick, easy salad is full of green, detoxifying goodness – punchy flavors and works as a side dish or on its own.

It takes minutes to make and is super-green and is a great source of alkaline foods!

The benefits from this salad are wonderfully varied, including:

• Quinoa is an alkalizing food that is packed with protein, fiber, and essential minerals.  It’s also gluten-free!
• Tomatoes are rich in vitamin C, potassium, and antioxidants – the benefits of these are endless.
• Mint leaves help to reduce bloating, water retention and offer a wide range of nutrients too.
• Parsley is high in vitamin K, which helps to keep bones strong.  This green plant also offers many benefits for the liver and kidneys, helping to detox your blood too!
• Olive oil is full of healthy fats that help reduce cholesterol levels.
• Lemon is great for the liver, helps to fight off colds and flu, and in helping to cleanse your body of toxins.  It’s also an alkalizing food.

So get chopping and enjoy!

Alkaline Salad Recipe: Gluten-Free Quinoa Tabbouleh

Print Recipe

This quick, easy salad is full of green, detoxifying goodness – punchy flavors and works as a side dish or on its own.

It takes minutes to make and is super-green and alkaline!

• Author: Ross Bridgeford
• Prep Time: 3 minutes
• Cook Time: 8 minutes
• Total Time: 11 minutes
• Yield: Serves 2 as a main, 6 as a side 1x

Ingredients

Scale 1x2x3x

• 1/2 cup uncooked quinoa
• 2 bunches of fresh flat-leaf parsley
• 2 bunches of fresh mint
• 8–10 cherry tomatoes (or 3 medium-sized tomatoes)
• 3 spring onions (scallions – these things)
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup extra virgin olive oil
• Himalayan salt to taste

Instructions

Start by getting the quinoa cooking.  Put the 1/2 cup of quinoa in a pan, and add 1 cup of water.  Bring to a simmer, and allow to cook for 5-8 minutes, until the water has been absorbed and the quinoa is light and fluffy.

While this is cooking, finely slice the mint and parsley, chop the cherry tomatoes into halves or quarters, and finely slice the spring onions.

Once the quinoa is cooked, remove it from the heat, put it in a bowl, and allow it to cool.

Once cooled, mix the quinoa in your serving bowl with the herbs, tomatoes, and spring onions.

Top with the drizzled olive oil and lemon juice and season to your taste.

Would You Like a Brand-New Recipe From Me Every Friday?

How would you like, each Friday afternoon, a new alkaline recipe from me to try…ready for the weekend? It’s called my ‘Recipe for the Weekend’ and it’s just that. We don’t need something else heavy, clogging up our inbox and our headspace, so this is just a little delicious slice of alkalinity to take with you on your way into the best part of the week.