Quinoa Tabbouleh Salad and Gluten-Free Recipes For People with Diabetes Cookbook Review

You may recall when I cooked up these Chickpea Tartines in conjunction with the American Diabetes Association and Kitchen PLAY “30 Days of Family Health” campaign. Well I’m back with the next cookbook review: Gluten-Free Recipes For People with Diabetes.

Jews are susceptible to Celiac Disease, which is a digestive disease caused by eating gluten. Celiac is a culinary challenge as so many products and foods contain gluten, but this cookbook helps solve that dilemma. All the recipes in this book are simple to make and crowd pleasers, so you can whip up Spanish Olive and Herbed Hummus or Beef and Eggplant with Fresh Mint and know everyone can enjoy! All the recipes are free from gluten and diabetes friendly, as the two often go together, and they list the nutritional facts for each too. While the cover of this cookbook is vibrant, I just wish there were photos throughout so I could visualize all the mouthwatering recipes!

I made a similar grain salad just last week but I couldn’t help but make this Quinoa Tabbouleh! When I’m not cooking up whiskey cakes and short ribs, this is how I like to eat. Tabbouleh is a classic Middle Eastern salad, and this version is gluten free with more protein than the traditional bulgur wheat version. Don’t skip on the mint as this totally makes the salad!

Check out the full line of ADA cookbooks and use the code KITCHEN13 to save 25% on any books purchased through October 4, 2013! Or you can WIN the a $50 giftcard from The American Diabetes Association on the Kitchen PLAY Facebook page in conjunction with #30DaysofFamilyHealth. Enter here!

Quinoa Tabbouleh Salad

Amy Kritzer

This quinoa version of the classic tabbouleh salad has more protein than the original, but the same herby flavor!

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Salad

Cuisine Israeli

Servings 4

Ingredients

  

1x2x3x

• 2 cups water
• ½ cup quinoa rinsed
• 1 medium tomato seeded and diced
• ½ medium cucumber peeled, seeded and diced
• 1/3 cup diced red onion
• 1 cup finely chopped parsley
• ½ cup chopped fresh mint
• 2 medium garlic cloves minced
• 2 tablespoons cider vinegar
• 1 ½ tablespoons canola oil
• ½ teaspoon salt

Instructions

 

• Combine water and quinoa in a medium saucepan and bring to a boil. Reduce heat, cover, and simmer 10 minutes.
• Meanwhile, combine the remaining ingredients in a medium bowl and set aside.
• Drain quinoa in a fine mesh sieve and run under cold water until completely cooled. Shake off excess water. Stir quinoa into the tomato mixture.

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This post is sponsored by the ADA in conjunction with Kitchen PLAY but all opinions are my own.