Mededranian wheat salad

Moosewood Cookbook Adaptation

Our favorite, made with big, toasty Israeli Couscous.

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This is a twist on classic tabouli.

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Middle Eastern salad with bulgur wheat and veggies. Easy to prepare. Delici ...

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Adapted from Moosewood Cookbook by Mollie Katzen

Cooked quinoa with fresh vegetables and dressing

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It's okay to leave out the mint and cinnamon!

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Recipe from High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen

Colorful salad or side dish. Make it Gluten free with Quinoa.

Best made 24 hours in advance.