You may be familiar with a quinoa tabbouleh, but using freekeh instead of quinoa is a new twist to this classic recipe. An ancient grain that is traditionally grown in Mediterranean and North African regions, freekeh comes from wheat harvested while still young and green followed by being roasted and rubbed to get it’s unique flavor. While not gluten free, it has more protein and twice as much fiber as quinoa which makes it nutrient dense. Try this recipe today to get a nutritious and fresh side dish to your next meal!

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