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April 10th, 2013 | Leave a comment by   in Nutrition & Fitness, Wellness & Prevention

Wellness and Prevention Expert Arthur Agatston, M.D., Shares a Gluten-Free Recipe for Tasty Tabbouleh

quinoa

People with sensitivity to gluten wouldn’t dream of eating traditionally-made tabbouleh, due to the gluten-containing main ingredient couscous. In this recipe, found in the new book The South Beach Diet Gluten Solution by Arthur Agatston, M.D., gluten-free quinoa replaces couscous. Dr. Agatston, Baptist Health’s wellness and prevention expert, explains in his book that being “gluten-aware” doesn’t mean you have to suffer through pain, discomfort and other ill effects to eat the foods you enjoy. Check back next week for another great gluten-free recipe. Hands-On Time: 15 minutes • Total Time: 30 minutes Technically, a tabbouleh (a Middle Eastern grain salad) is made with couscous, but in this version, quinoa makes a crunchy, refreshing stand-in. This could also easily be upgraded to a main-dish salad. Just grill chicken or turkey breast cutlets (about 4 ounces per person) and serve atop the quinoa mixture. The salad holds up remarkably well in the refrigerator...

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