eco-fashionable food prep, Food on Fridays, Gluten-free, HEB, Mango, Parsley, simplify, Texas Recipe's, Vidalia
Prep time 15 -20 minutes
1 cup quinoa rinsed and drained and cooked
1/4 c HEB Extra Virgin Olive Oil
Juice of 6 Key Limes
1/2 ts. salt
1 c of cucumber …diced
1/4 c diced red pepper
1 small diced Vidalia onion
1 c chopped cherry tomatoes
1/2 c chopped mango
Perfect company dish you can prepare the day before. Great side dish with salmon or lamb. Excellent picnic dish.
PS I was not sure if this would turn out. I wanted to serve it for Easter, and skip the bulgur wheat to help out all my gluten-free guests. They loved it!
Ann Kroeker said:
I’ve missed tabbouleh–I’ve had it with the bulgur wheat and also with couscous, so when I had to go g-f, I didn’t think I could have it again, but I love quinoa. That would be a wonderful combination to add all of those ingredients. Have you ever added mint to tabbouleh? A Moroccan friend of my in-laws made it with couscous as the base, mint, and lots of fresh juice (lemon or lime…can’t remember which), and cukes and tomatoes. Wow was it good! Your combination with the mango sounds divine! I love how flexible it is–you know that’s one of my favorite things, to have a base that I can mess with, and this sounds like it will do just that.