Quinoa takes the place of bulgur in this tabbouleh. It has a nutty flavor that blends wonderfully with kale.
If you prefer, substitute gluten-free feta or queso fresco cheese for the chèvre cheese.
Parsley and cilantro are such tender herbs, that the leaves and stalks can be chopped together for this salad.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
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