Points of Wellness Blog

This gluten free tabouli is packed with protein without using wheat!

• 1 cup Quinoa (cooked as directed on package)
• 2 cups water
• 1/3 cup Olive Oil
• 1/2 cup fresh lemon juice
• 2 large ripe garden tomatoes
• 3/4 cup fresh parsley, chopped
• 1 1/2 cups scallions, chopped
• sea salt to taste

Directions

1. Prepare Quinoa as noted on package.  Be sure to rinse quinoa several times to remove the outer bitter layer.

2.  Chop tomatoes, parsley, scallion and mix with lemon juice and olive oil. 

3. Stir in quinoa, salt to taste and mix.

4. Refrigerate for the day to infuse flavors.  Then remove 1 hour before serving to reach room temperature.

Gluten free burgers

•  1 lb  ground turkey breast
• 1 small  onion, finely chopped
• ½  red bell pepper, finely chopped
• ½  green bell pepper, finely chopped
• 2  eggs, beaten
• 4 tbsp rice flour
• 2 tsp dried mixed herbs (your favorites)
• 2-3 dashes Tabasco sauce (optional)
• rice flour to stop burgers sticking when being shaped

1. Put all the ingredients except the eggs into a large mixing bowl and combine thoroughly. 

2. Add approximately ¾ of the eggs and mix until all the egg is absorbed into the mixture. You will probably need to add the rest of the egg if the mixture does not look sticky enough. 

3. shape into patties (use flour if sticking)

4. Grill patties until cooked all the way through, turning over halfway into the cooking time. Check they are cooked all the way through by cutting into the centre of one. 

Serve in a wheat free roll with lettuce and relish or with crispy oven baked potato wedges and salad or steamed greens.