When I made the Tabouli the other day, I made a lot of it and we have not gotten it all eaten and it is starting to get soggy.
So I wondered, maybe I could make Tabouli bread. I put a handful of oats in the pan, added some garlic powder, sunflower seeds, red pepper flakes, four heaping tablespoons of brown rice flour, a level tablespoon of olive oil and of course, the quinoa Tabouli. As a binder I used shredded cheese and egg white. 350 degrees till I could smell it and turned off the oven and let it coast.
Then Kathy and I took a walk, (shaping a heel), and had a few look and sit training sessions with our ten week old puppy Yogi. When we got back we tried it and each went back for seconds.