When I was diagnosed with celiac disease in early high school, I was sad about all the foods I would miss, including my favorite tabbouleh from the Armenian market near my house (tabbouleh is traditionally made with couscous or bulgur). This past year, I discovered a gluten-free tabbouleh recipe in Brendan Brazier incredible Thrive Energy Cookbook. I adapted the recipe and would argue that it is even tastier than the tabbouleh of my youth!
To learn more about Brendan Brazier, the mind behind this recipe and former professional Ironman triathlete, check out his conversation with Rich Roll (another amazing plant-based author/athlete) on Rich Roll Podcast #101!
- 1/4 cup of coconut oil
- 2 cups of of cooked quinoa
- 2 cups of water
- 1 large red onion, finely chopped
- 2 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp red pepper flakes
- 1.5 tbsp tomato paste
- 2 tbsp Mediterranean red pepper paste
- 6-8 cherry tomatoes, diced
- 6 green onions, finely chopped (the white part)
- 6 mint leaves, chopped
- 1 cup parsley, packed
- 1/2 lemon, squeezed
- 1 tbsp tamarind paste
- 1 tbsp grapeseed oil
- Salt and pepper, to taste
- Cook quinoa and set aside
- Heat a wide pan over medium-high heat, add coconut oil, until melted.
- Add onions and stir frequently for 10 minutes.
- Add cumin, coriander, red pepper flakes, tomato paste, and red pepper paste, salt, and pepper. Stir frequently for 4 minutes.
- Mix quinoa with the paste mixture and set aside.
- Combine tomatoes, green onions, mint, parsley, lemon juice, tamarind paste, and grapeseed oil in a large bowl.
- Add quinoa-paste mix to bowl, combine everything, and enjoy!.
(Serves 3-4 people)