Tabouli

Another great recipe for the heat of the summer when you don’t want to cook and tomatoes and cucumbers are in season. Serve with falafel and pitas, middle eastern lemonade, and baklava.

½ c quinoa, well rinsed

1 c water

¼ c fresh lemon juice

1 cloves minced garlic

½ c chopped parsley

2 scallions sliced

2 small tomatoes cubed

1 cucumbers sliced

½ c cooked chickpeas or ½ c cubed cooked chicken

¼ c feta cheese or ¼ c kalamata olives

Chopped fresh mint to taste (about ¼ c)

Combine quinoa and water and cook until done, about 15 minutes. Allow to cool. Combine remaining ingredients and quinoa. Serve chilled or at room temperature.