This week's challenge for the Food Matters Project was chosen by Sara of Simply Whole Kitchen: Quinoa Tabbouleh.
Mark Bittman writes that tabbouleh is usually made from bulgur wheat and warns against turning this into a grain salad; tabbouleh should be an herb and vegetable heavy dish. Done.
Here's our hostess's take on the recipe: Simply Whole Kitchen's tabbouleh...and here's what the rest of the gang did. Click here and look in the comments section.