I’ve made tabouli a few times, both from scratch and from a mix, but I’ve always used bulgur for the grain. This weekend, a coworker posted a photo of tabouli made with quinoa, and I thought I’d give it a try. I found this recipe and whipped up a batch yesterday with three varieties of local tomatoes (an orange, a red/oranged stripey one, and a green/purple one) to add some more color. This tabouli also has carrots in it, which I had never tried in tabouli but which is a good way to get a veggie that I don’t usually go out of my way to eat. Confronted with the options of regular old white quinoa, red quinoa, or a three-color mix, I opted, at my daughter’s urging, to get the mix. This stuff is delicious and promises to get even better over the next few days.