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Pistachio and Quinoa Tabbouli (Gluten-Free)

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“Quinoa is low in GI, gluten-free and rich in nutrients and protein- it’s a great addition to a gluten-free diet. Serves 4-6 From “Low GI Gluten-free Living” cookbook ( page 141) and suggested can be served in lettuce cups, gf wraps, as a salad side or suitable salad for a barbecue.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Wash quinoa well and add to a medium saucepan. Cover with 2 cups (500 mls) of water and bring to the boil. Simmer 10 to 15 minutes or until the grains are just tender and translucent and all the water has been absorbed. Remove from heat and rest, covered for 5 minutes. Fluff with a fork.
  2. Meanwhile, whisk together the lemon juice, finely grated zest of the lemon and the oil. Season to taste.
  3. Transfer the warm quinoa to a serving bowl. Add all remaining ingredients and the lemon dressing. Mix well to combine and serve.

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