I’m sharing this for Gollum’s Foodie Friday weekly event. Visit her at Designs by Gollum to see lots of good food and recipes!
I’ve made this recipe several times and it is very good. When I’m having friends join us that are gluten intolerant I use Quinoa instead of Bulgur and it works just fine, too. This recipe is copyrighted all over the place so I’ll just leave you the link to get the ingredients and directions!
Photobucket is holding all my photos that I stored on their site from 2007-2015 hostage replacing them with ugly grey and black boxes and asking for a large ransom to retrieve them. It is a slow process to go through all my posts deleting the ugly boxes.
The Happy Wonderer ~ ellen b. 
Looks delicious š
It looks yummy!!! What is Quinoa?
Quinoa Quinoa
Although not a common item in most kitchens today, quinoa is an amino acid-rich (protein) seed that has a fluffy, creamy, slightly crunchy texture and a somewhat nutty flavor when cooked. Quinoa is available in your local health food stores throughout the year.
Most commonly considered a grain, quinoa is actually a relative of leafy green vegetables like spinach and Swiss chard. It is a recently rediscovered ancient “grain” once considered “the gold of the Incas.
Yummy, and you are such a great friend to cater to your friends like that!
Seriously!
Mmmmm…..
It does look good. We had a food day at work, and someone made a salad with tabbouleh in it. I ate lots of it!
This looks yummy and healthy!
It’s bookmarked! Love it.
Thanks for the recipe! The mint really sets this salad off!!
Your version of the recip is very photogenic :-). It’s a wonderful quick recipe. Thanks for sharing it with us. Have a wonderful day.
This looks so yumy. beautiful picture of your salad.
What a great idea for a gluten-free substitute! I might just try this for next week’s potluck — thanks š
Looks delicious! I love Ina… I haven’t tried this (yet)!! Happy Foodie Friday! Have a great weekend ~ Susan
You know by my blog posts that if Ina makes it I make it and eat it all with a BIG spoon. I have made this and it is always a hit. I am an Ina junkie for sure:)
Joyce
That bowl looks so yummy! A friend of mine has some so I’ll help her make it and I’ll sneak in a taste! Thanks!
Looks delicious. I don’t catch Ina that often, she lives near here. My neighbor is on her show often…
Well, if it’s from Ina it’s got to be good. It sure looks good. ~ Robyn
Oh, I love these pictures. Everything looks fresh and summery–what a wonderful recipe for FF. Your little purple flowers are beautiful, and I love that tablecloth!
XX 00
Thanks for this recipe Ellen – I’ve never tried tabbouleh but my kids love when I venture out and this sounds like a great way to use the mint. Thanks for the Quinoa tip – Robbie’s girlfriend has celiac disease so I will try the recipe with that.
I really love this recipe of Ina’s. The bulghur to herbs ratio is really good and makes for a hearty veggie meal. I like to add a little bit more cucumber. When I feel like splurging I add a little sheep feta. š I have substituted red quinoa in this recipe with delicious results. My husband and I just started eating this wonder-grain last year and love the mouth feel of it. Of course, love the fact that it has all the attributes of a protein without the fat. Btw, AllRecipes has a good recipe for quinoa and black beans that the hubster likes to make.