About 6 months after my diagnosis of Graves Disease, I found out that I am gluten sensitive. Not only that, I have to be really careful with eggs, iodine, and dairy or I get a nasty rash referred to as “celiac of the skin.”
Fun, right? As if being middle-aged wasn’t exciting enough ALREADY, I now have to be vigilant about everything I eat or touch. (I have newfound sympathy for our food-allergic child from this, by the way.)
Actually, compared to 25 years ago when my mother’s late BFF was dealing with celiac disease (she died from related complications), my meal options are a lot better. For example, I can purchase Udi’s bread at our grocery store. (Strangely enough, I was already experimenting with gluten-free bread over a year ago. Premonition, perhaps?)
Right now, there are only three things that I miss in the wake of this revelation: good beer (cider makes a decent substitute BUT STILL), tzatziki (the yogurt is a problem), and tabouli.
Earlier this week on an outing to Schlitterbahn in New Braunfels, Texas, a friend brought along quinoa tabouli. I just about ate the whole container. I asked for the recipe, and she said she found it online. Well, off I went to Chef Google, where I came up with this recipe (they say “tabbouleh” and I say “tabouli”) from Bon Appétit.
Being my mother’s daughter and all, I made it only after I tinkered with it.
2 cups quinoa (rinsed, prepared according to package instructions, and cooled)
3 cups diced cucumber
1 pint cherry tomatoes, split
1 small red onion, diced (Because, hey, it’s Texas and we like red onions more than scallions.)
2/3 cup flat-leaf parsley
1/4 cup mint
3 tbsp. Sass Sesame Garlic salad dressing (You can experiment with your own oil-based dressing, but I love this Texas brand!)
dash of kosher salt (iodine-free for me!)
lemon juice to taste
Mix cucumbers, tomato, onion, parsley, mint, salad dressing salt, and lemon juice. Add cooled quinoa. Chill.