Growing up, I remember there always being a salad on our table, and most nights – rice (it’s my father’s favourite food). In this age of low-carb and cauliflower ‘rice’ it seems to have lost its cachet, but I’ve come to feel that rice sustained so many cultures for generations that it still belongs on…
Traditional tabbouleh is made with bulgur, a wheat product. While I’m definitely not gluten free (as evidenced by the bread recipes I post here) I tend to always have quinoa on hand, whereas I only buy bulgur occasionally from my local Middle Eastern supermarket. Quinoa also has relatively high protein content for a grain, and…
