While Middle-eastern restaurants are a great choice for eating gluten-free (and vegetarian), one thing you can’t order is tabouli (also spelled tabbouleh), as it’s made from bulger wheat. I had a bunch of parsley to use up, so I decided to try making gluten-free tabouli with quinoa instead. It was absolutely delicious!
This is one of my go-to recipes… so incredibly flexible and delicious. I’ve made it with every kind of bean and it’s always good. I do like it best with kidney beans. I added cashews and raisins to make it more like a cherished food memory, the chili at the original Einstein Brothers Bagels in […]