Tabouleh is such a nutritious versatile dish. It’s great as a side, a perfect addition to salad, and a super star on it’s own. Traditionally, tabouleh is made with cracked wheat. This version uses quinoa instead, making it gluten-free and high in protein.
Everyone knows that you need to have chocolate at Easter (if there were no Lindt bunnies, did Easter really happen?). Nevertheless, I think these gluten free carrot cake Easter eggs are a must as well! I mean, carrot cake just seems like such a natural choice in an Easter menu.