As a watercolorist, I am a purist and believe in saving the white of the paper without the use of masking fluids or tape. I am equally-sensitive about certain traditional foods, and it seems a bit wrong to call this, “tabouli,” just because it looks like tabouli! I welcome suggestions for a better name!
Whatever we call it, this recipe uses quinoa instead of wheat and is a much-better choice for diabetics or people with wheat sensitivities. (When using fresh flowers, always be sure that they have not been treated with pesticides!)
This is so easy! Continue reading