Quinoa Tabbouleh Recipe

We love tabbouleh. Well, Sydney and I do. I make it with Quinoa instead of Bulgar just because we love quinoa.

1 cucumber

2 tomatoes

handful of fresh parsley

juice of 1 lemon

1 bunch of green onions

1c quinoa

pinch of salt

in the summer i add a handful of fresh mint leaves. 

Cook the quinoa. The rule of quinoa is 2c of water to 1c of quinoa. Let it simmer on low and tilt the lid on the pan.

Chop the cucumber, tomatoes, green onions, and parsley.I use my food processor to get things small enough and not take forever but you can chop everything with a knife.

Mix it all together and squeeze in the lemon juice and add in the salt. Serve cold. I put mine in a pita with some tzatziki yogurt sauce and feta cheese. So easy, healthy, and delish!