Wednesday, July 6, 2011

and so is the tabouleh!

Today was too beautiful to leave the quinoa uncooked. I had planned to make a traditional, bulgar tabouleh today. In my search for a good recipe I discovered my favourite ancient grain made into a fresh and crisp-looking yumminess found here:

Just make sure you're using a sprouted quinoa.

There are variations such as the red quinoa, some chives, some mint leaves, more coarsely chopped veggies, and more garlic (we are garlic lovers).


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