In a small saucepan over medium-high heat, combine the millet with 2 cups of water, cover and bring to a boil. Simmer millet until all water is absorbed and grains appear fluffy, about 20-25 minutes. Set millet aside to cool.
Meanwhile, to prepare the yoghurt dressing, place all dressing ingredients in a small bowl and whisk to combine. Place in the fridge until you are ready to serve.
Place millet in a large bowl and add the remaining salad ingredients, toss to combine. Divide the salad between bowls and serve immediately.
Store any leftovers in an airtight container in the fridge. This tabbouleh salad will keep up for 2 to 3 days.
This colourful gluten-free salad came out of emergency, while we were working on our first ebook, meal prep, affordable, low-waste vegan recipes. At the time the publication was almost finished, we had to split the recipes list between cold and warm seasons, as we cannot have access, eating the same fresh food all year long. And so we picked up a classic, fresh, light yet satisfying dish, the tabbouleh. There is something beautiful that comes with simple food like this gluten-free salad, a reminder of those warm, glowing summer lunches, picnic days, and beach parties.
This tabbouleh is a substantial, gluten-free salad, full of whole and healthy ingredients. It is quite fast and easy to make; twenty minutes sharp. Ten if you are on the meal planning side, with millet already cooked, pre-cut vegetables ready in the fridge or yoghurt dressing prepared the day before. If you are the kind focusing on nutrition, this gluten-free tabbouleh version is loaded with vitamins and minerals from parsley, mint, onion, lemon juice, tomatoes, cucumber and capsicum. It gets healthy fat thanks to the olive oil, better first cold-pressed extra virgin, and the vegan yoghurt tahini dressing; and that additional gluten-free protein in the millet.
The creamy yoghurt dressing adds depth to this dish, making this gluten-free tabbouleh stand alone. For this recipe, we made use of what we had in the fridge, coconut yoghurt. We couldn’t be bothered to queue again at the supermarket under Covid-19 lockdown. The addition of filtered water helps dilute the thickness, achieving the desired consistency. Coconut yoghurt is quite creamy, so we poured a generous quarter cup to thin the mixture. Otherwise, almond or soy yoghurt is just fine. Yoghurt dressing could be any vegan yoghurt at the end. Also, add apple cider vinegar for an additional acid bite.
The best part of this gluten-free tabbouleh is its accessibility and adaptability. Thanks to the addition of millet, this lovely dish is as inclusive as possible. You could drop the millet for other gluten-free options, such as quinoa or amaranth for a change. Get closer to the ancestral recipe substituting grains by bulgur or couscous; though it won’t be gluten-free anymore. This tabbouleh is a combination of summer ingredients, yet a versatile little salad. You don’t have access to tomatoes, cucumber or capsicum because it is not the season? You can easily substitute the fragrant tastes of summer with pickles, sauerkraut, preserved lemon and pumpkin squash—whatever fresh produce and food you can access in your area matching the bite of the previous. If no lemon juice is at hand, a quarter cup of apple cider vinegar or so, depending your taste, will do the trick as well. And dry versions of parsley and mint are not as crispy as fresh ones but still flavoursome. And since it can be challenging to make time for preparing meals, make a big bowl of this delicious gluten-free tabbouleh variation. Dish it up for lunch for a few days, all year long.
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