Tabbouleh with a twist

Spring is in the air and this tabbouleh has a bit of twist. I use a blend of quinoa and bulgur wheat cooked in turmeric to give this beautiful golden colour. Great for batch cooking, this can be enjoyed for around 3 days after cooking.

Eating out – Australia

Katie will be adding more and more Australian food reviews so make sure you never miss a post and get yourself subscribed. Review- The Apothecary 1878