🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
4
ServingsEasy
Published 2013
Here I transform one of my favorite wheat-based dishes into a gluten-free version by substituting high-protein quinoa for bulgur. This recipe gets a flavor boost from feta cheese, fresh mint, and lemon juice.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe