Being Gluten Free has it's disadvantages, but one of the advantages is getting to tinker with traditional recipes so that I can eat them. In lieu of cracked bulgar wheat, I have substituted Quinoa-an ancient grain that is high in protein and fiber.
2 cups of cooked Quinoa, cooled (I prefer red)
Juice of 1 lemon
1/2 tsp. salt
2-3 medium tomatoes diced
1-2 medium cucumber peeled, diced
3 green onions, or 1 spring onion diced whites and greens
1/2 cup of fresh curly leaf parsley chopped
1/4 cup of oil, I like olive oil or canola for a lighter taste
Combine all ingredients, reserve the oil for just before serving. Serve cool. Perfect on a hot summer day. Especially when you can get all the ingredients fresh from your garden or local farmers' market. Tom and I just bought dwarf lemon and lime trees, a friend has luck with his wintering it in his sun room.
I have wanted to get a dwarf lime tree for years. I don't think we have enough of a sun room right now to make it work though. I can't wait to hear how yours is faring.
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