Traditional tabouli is made with bulghar wheat which is a non-edible grain for those diagnosed with celiac disease. A beautiful substitute can be found in this gluten free quinoa tabouli recipe.
Once familiar with quinoa many are quickly sold on its subtle nutty taste, ease of preparation and impressive nutritional value. Quinoa is a total protein and is rich in anti-inflammatory phytonutrients – a plus for any autoimmune disease.
Quinoa (a seed) can be eaten like other grains or ground into a nutrient rich flour. It is unlike typical grains due to its rich protein content. Ounce for ounce, quinoa provides twice the amount of calcium than whole wheat. [Read more...]
