QUINOA TABBOULEH SALAD

Quinoa is a bit overpowering in texture and flavor.  I only had a cup and wanted to make this so I used half Israeli couscous and it was perfect.  You could use all quinoa or orzo instead of the couscous.  I have always liked Tabouleh and have fresh mint (including lemon mint, which I used half) and parsley flourishing in my yard so this was a lovely treat.  I will make it again.

TABBOULEH SALAD

2 Cups of your grain of choice.  If you use different grains they will need to be cooked separately.  The guinoa is cooked by adding 2 cups of water for 1 cup of quinoa bringing it to a boil and simmering it covered for 15 minutes.  The couscous is boiled for 7 minutes 10 for the orzo.

Cool the grain to at least room temperature.  If I want a quick cool I will spread it out in a pan and put it in the freezer while I make the vegetables.

Chop 2-3 large tomatoes
Add:  1 Cup frozen petite peas rinsed and drained (you could eliminate this but it was nice)
1/2 Cup fresh squeezed lemon juice (about 2 lemons)
1/4 Cup olive oil
6 T. fresh mint chopped fine - measure after chopping
1/4 Cup fresh parsley chopped
15 good pepper grinds
1/2 tsp. salt

Toss it all together and check the salt.  This will make about 6 servings and keeps several days in the refrigerator.