Preparation info
  • Serves:

    4 to 6

    • Difficulty


    • Ready in

      45 min

Appears in
The No Meat Athlete Cookbook: Whole Food, Plant-Based Recipes to Fuel Your Workouts... And the Rest of your Life

By Matt Frazier and Stepfanie Romine

Published 2021

  • About

We love traditional Middle Eastern tabbouleh made with bulgur, but when we want a dish with more heft we turn to farro. Farro is an ancient grain that’s readily available in most supermarkets, but you could use quinoa or pearled barley if you like. This dish gets better the longer it sits. For a full meal, toss with greens and top with beans.