Gluten Free Tabbouleh Salad

One of my favorite dish! This gluten free tabbouleh salad is definitely a hit every time I cook it when we have guests.

It leaves you a refreshing and satisfying feeling. If you cook it as it should be, the buckwheat grains stay crunchy but soft. The cucumber and raisins give it even more taste and crunchiness. I absolutely LOVE it!

I remember my Mom cooking this recipe for Summer lunches. We were all seated at the table, next to the pool and enjoying this refreshing, tasty and super yummy salad.

Nowadays, I twisted it to make it a gluten free buckwheat tabbouleh salad, as gluten has now to be restricted from my diet. But I still enjoy the taste of this childhood essential!

Gluten free Tabbouleh Salad Ingredients

INGREDIENTS

PREP TIME

10 minutes

TIPS

Store it in a jar for a lunch on the go

Ingredients:

1/2 cup Buckwheat

1 Cucumber

3 Tomatoes

1/4 cup Raisins

2 Green Onions

Fresh mint

1 tbsp Extra-virgin Olive oil

1 teasp Balsamic

Salt and Pepper

By Leslie Abraham

Gluten free tabbouleh salad instructions:

Begin by bringing 2 cups of water to a boil, and add salt.

Meanwhile, thoroughly rinse the buckwheat grains and then add them to the boiling water. Cook it for 5-10 minutes on low heat.

You can also make the grains soak overnight along with a teasp of apple cider vinegar and covered with water. It helps to make them softer, but most of all, it helps breaking down some of the anti-nutrient factors to make it easier to absorb nutrients like iron.

Then, stop the cooking process BUT let the grains soak in hot water for 10 minutes. This will prevent your buckwheat from being completely mushy and will leave it crunchy and soft.

Definitely my FAVORITE summer salad!

High in magnesium and fibers, this gluten free tabbouleh salad is an excellent add-on to your pregnancy and postpartum diet.

In the meantime, thoroughly rinse the vegetables. Peel the cucumber or leave the skin on, as you like, and cut it in 2, length-wise. Discard the seeds (less digestible) and dice it in small pieces. Place the dices in a bowl and add some salt to it (it helps to take water out of the cucumber).

Dice the tomatoes and cut the mint in small slices with a scissor.

Once the buckwheat is ready, drain it well and rinse it carefully. It’s normal if the water is a bit pinkish.

Combine everything into a bowl, and add the raisins and the chopped mint on top.

Prepare the dressing, combine 2 tbsp of olive oil and 1 teasp of balsamic vinegar. Add it to the tabbouleh. Season with salt and pepper. You can also add some lemon juice if you feel like it!

Bon appetit!

More in the mood for a soup? Try this butternut squash, sweet potato and celery soup!