This tabouleh salad recipe uses millet which is a seed that is high in B vitamins, potassium, phosphorus, magnesium, iron, zinc copper and manganese. Millet and other whole grains have been shown to substantially lower risk for type 2 diabetes and help prevent breast cancer. It’s considered a good source of protein and is gluten-free. Traditional Tabouleh calls for bulgar wheat but I have been on a kick recently to reduce the gluten from my diet. Quinoa would be another great substitute here.
Also try a piece of pan-seared Tempeh to add more texture and protein!