“Finding something to eat was a challenge. Finding something that tasted good was next to impossible.”
~ Calgary Gluten Free Store
Last week, we talked about gluten sensitivity, and promised you a delicious gluten-free recipe. Well, here it is! Our practice owner, Cara, is on a gluten-free diet due to having Celiac Disease. This is one of her favorite dishes to make. Enjoy!
Quinoa Tabouleh with Feta
2 1/2 c quinoa
2 bunches scallions, green and white parts, sliced
1 bunch parsley, roughly chopped
3/4 c fresh dill, chopped
1/3 c fresh mint, chopped
1/4 c fresh oregano, chopped
1 small red onion, finely diced and salted
6 cloves garlic, pasted
2 lemons, zested and juiced
2 c grape or cherry tomatoes, halved
salt and pepper to taste
2 c baby spinach, chiffonaded
1 large hothouse or English cucumber, sliced
roughly 1/2 c good quality olive oil to dress
12 oz feta cheese, crumbled
Cook quinoa. Follow cooking instructions on the package, but add salt to the water so that it’s salty to taste, like the sea.
While waiting for quinoa to cook, prepare the salad ingredients, up to the spinach. Combine in large bowl.
Once the quinoa is done, strain and toss into the bowl with the rest of the ingredients, except for the feta. Place in the refrigerator to chill and meld flavors.
Once chilled, platter the salad. Layer crumbled feta on top, and refrigerate until ready to serve.
Also, in case you need some suggestions for gluten-free swaps for baking, Cara has found that these 2 products work best for her (these are great for baked goods, but not for regular bread):
Cup4Cup flour – if you have a corn or soy allergy, this is a no-no!
Pamela’s Baking & Pancake Mix
If you have any questions, recipes, or Celiac-friendly swaps you would like to share, leave a comment! We would love to hear from you!
Thanks for visiting. We at Koru wish you wellness and HAPPY CILIA 🙂