Gluten free leeks tabbouleh
15
15
12 of 125 ml
No
Ingredients
- 1/2 package of 125 g (2 cups) of Les Cultures de chez nous sliced leeks
- 250 ml (1 cup) of raw quinoa
- 325 ml (1 1/3 cup) of water
- 60 ml (1/4 cup) of black chia seeds
- 500 ml (2 cups) of diced fresh tomatoes
- 250 ml (1 cup) of chopped parsley
- 60 ml (1/4 cup) of chopped fresh mint
- 398 ml (1 can of 14 ounces) of green flageolets beans, drained and rinced
- 125 ml (1/2 cup) of fresh lemon juice
- 60 ml (1/4 cup) of olive oil
- Salt and pepper up to taste
- A bit of gluten free soy sauce
Preparation
Side-by-side mode
- In a kettle, bring water to a boil.
- In a casserole, lightly fry sliced leeks into 15 ml of olive oil. Add quinoa, stir to mix well oil and leeks with quinoa. Add boiling water. Cover and cook at low heat for 12 minutes or until water evaporates completely. Remove from heat and cool down. Shred quinoa with a fork to spread grains apart.
- In a large bowl, mix tomatoes, parsley, mint, flageolets, lemon juice and remaining oil.
- When quinoa is cooled down well, add to tomatoes mixture. Season. Refrigerate and add a bit of gluten free soy sauce when serving.
Chef’s note
This recipe is great for lunch. The quinoa and kidney beans are rich in protein, fibre and iron. The chia, once prized by the Aztecs, has interesting nutritional characteristics. The oils in the chia seeds are omega-3s. They also contain mucilaginous fibre which is useful in the treatment of constipation as well as phytochemical compounds and antioxidant flavenoids.
N.B. The recipes shown here are gluten free but care must be taken when buying condiments, broths and spices to be sure that they do not contain gluten or traces of it. Contact the Quebec Coeliac Disease Foundation or the Canadian Coeliac Disease Association to learn about ingredients which may contain gluten, or be contaminated by it.
www.fmcoeur.qc.ca and www.celiac.ca
