Talouleh is traditionally made with cracked wheat (Bulghur), but it can be also made with the gluten-free grain called quinoa. Here is a tasty variation to the traditional recipe.
Quinoa is a protein-packed grain grown in South America. It can be cooked the same way as rice – boiled in water. Use 2 cups of water for one cup of dry quinoa, bring to the boil then turn the heat down low. Simmer for about 20 minutes or until the water has all been absorbed.
Quinoa recipes are ideal gluten free recipes for people with intolerances. Quinoa is readily available at the local supermarkets, look around the rice section. Best to buy quinoa from a whole foods store, you’ll get a better selection. You can read more about the amazing quinoa here.
Mix together and adjust seasoning to taste.