Middle Eastern cuisine is one of my favorites! The simplicity of fresh herbs and spices have the ability to transform your plate into rich flavors with bold colors! 🥗When visiting Portland last month I ate at a local Middle Eastern restaurant, @darsalam_portland , 3 days in a row... it was THAT delicious! But what stood out to me most was their #glutenfree tabbouleh because it was heavy on the herbs and very light grains. It was so refreshing to eat, I just had to make it when I got back home!

Traditional tabbouleh contains soaked Bulgar wheat. In this recipe, I used a bit of leftover rice, but for my clients I normally use quinoa. In this case, you’re the boss and get to choose your grain... it’s NOT the star of the show! (You can also add romaine lettuce or riced cauliflower for #Paleo or #keto versions!) Gluten Free Tabbouleh🥒

In a large bowl, mix together: 1 cup chopped flat-leaf parsley, 1 cup chopped mint, 1/2 cup minced green onions (white and green parts), 2 cups diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup grains of your choice. To make the dressing, whisk 1/4 cup of olive oil with the juice of a whole lemon, a pinch of salt & black pepper. Pour the dressing onto the salad and mix well. Let the tabbouleh sit in the refrigerator for a few hours before serving to allow the flavors to marry.💏

#tabbouleh #salad #side #appetizer