Recipe: Gluten Free Tabouleh

Great gluten free salad option for the winter. Buckwheat has a warming effect on the body and very suited to those with candida and yeast infections. Can also add a pinch of cayenne pepper to further inhance the warming nature of the salad. Parsley can be replaced with rocket for those with hemochromatosis. Parsley is rich calcium & iron.
Gluten Free Tabouleh


  • 1 liter water
  • 10g vegetable stock cubes, crumbled (Optional should be yeast free)
  • 1 cup buckwheat kernels
  • 3 cups parsley, chopped as rough or fine as you like it
  • 1 cup of yellow & red pepper or sundried tomatoes as you like.
  • 1⁄2 cup lemon juice or 3 tablespoons of apple cider vinegar
  • 2 tablespoons cold pressed olive oil
  • 1/2 finely chopped onion


  • Place water in a medium sized saucepan and bring to the boil.
  • Add crumbled stock cube, or powder, and the buckwheat kernels.
  • Simmer for 20 minutes or until buckwheat is tender.
  • Drain, discard stock.
  • Place the buckwheat in a large bowl.
  • Add the parsley, tomatoes, lemon juice, olive oil and onion.
  • Toss to combine and serve.
Siobhan Shinnors

Siobhan Shinnors

Herbalist, Nutritionist, Iridologist and Yoga Therapy

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