I finally made tabouli using quinoa instead of bulgar wheat.

(I'd meant to for a very long time)

It works great! Use your favorite tabouli recipe (or non-recipe if you pretty much just wing it like I tend to). The only modification I made was that I found it needed more lemon juice and salt than I added at first.

The texture is just right!

And, oh man, the smell as I was chopping up that parsley... talk about swooning with delight! I'm just beside myself with gustatory glee. This works!