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Traditional tabbouleh uses bulgur and a heck of a lot of that cleansing herb, parsley. At San Francisco’s Parallel 37, the dish retains its herby appeal but swaps its grain base for our favorite protein-packed seed: quinoa. The restaurant’s new chef, Michael Rotondo, heralds the ancient seed’s health perks as well as its nutty flavor and crunchy texture. After enjoying a serving of Rotondo’s recipe with a pita for dinner and then again for lunch, we’re entirely sold.
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