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To Be or Not To Be Gluten-Free?

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Gluten-Free Recipes: Lunch

Quinoa Tabbbouleh
Gluten alternative: Quinoa

Makes: 6 servings
Prep: 10 minutes
Cook: 20 minutes

Ingredients
1 cup quinoa
1 medium ripe, red tomato, seeded and diced (1 cup)
1 1/4 cup finely chopped fresh parsley leaves
1/4 cup finely chopped fresh mint leaves
1/4 cup fresh lemon juice (from 2 lemons)
2 tablespoons extra-virgin olive oil
1 teaspoon minced garlic
1/2 teaspoon freshly ground black pepper

Directions
1. Prepare the tabbouleh: Thoroughly rinse quinoa and combine with 1 1/4 cups of water in a medium-sized pot. Bring to a boil; reduce heat and simmer, covered, for 15 minutes. Remove pan from the heat and let stand, covered, for 5 minutes to steam and finish cooking. Transfer quinoa to a large bowl and cool to room temperature.
2. Add the tomato to the cooled quinoa. Add the parsley, mint, lemon juice, olive oil, garlic, salt, and pepper, and stir gently until well combined. Cover and set aside in the refrigerator. (Will keep for 2 to 3 days in the refrigerator.) Serve with hummus, veggies and gluten-free crackers.

Reprinted with permission from The Golden Door Cooks at Home by Chef Dean Rucker (Clarkson Potter Publishers)

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mybestglutenfre wrote:

Gluten recipes is the one of the best recipes for your healthy. I have some recipes you can look at that http://www.mybestglutenfreerecipes.com/

6/24/2014 04:41:35 PM Report Abuse
LaurenCollett wrote:

Many people are sensitive to gluten who don't have celiac disease. While lots of 'gluten free' packaged foods won't necessarily help you lose weight, I have seen lots of people lose weight on a gluten free diet! Take my quiz LaurenCollett.com/quiz/ to determine your #1 weight loss killer and get tips on how to stop it!

5/1/2014 02:03:48 PM Report Abuse
jeanplrn wrote:

I am an RN and have been diagnosed with gluten sensitivity rather than full-blown celiac disease. Since I have been off gluten, I have my life back. I was ready for a wheelchair when I was eating gluten and eggs. People need to understand that the wheat of today is genetically engineered altering the protein and making it stronger, this is why so many people are becoming sensitive to products with wheat and gluten.

10/17/2013 04:14:44 PM Report Abuse
mok_alk wrote:

Just remember that celiac is an autoimmune disease that is being diagnosed more frequently than ever before thanks to blood tests and other immune marker tests. Celiac does not always impact your GI tract and eating gluten if you have celiac is serious stuff! If you eat GF and you feel better (fewer migraines, fewer skin woes, more energy, etc.), you make have celiac and not know it. Check with your doc before hopping back on the wheat wagon. (Oh and I have celiac and do miss wheat.)

10/17/2013 02:22:37 PM Report Abuse
anonymous wrote:

One more comment - as a RN for 22 years, I have worked with many people who medically required a gluten-free diet.

10/17/2013 12:09:14 PM Report Abuse

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