TabBouleh

Recipe by Bridget Nielsen

Makes ½ gallon

INGREDIENTS

4 large cucumbers

4 large tomatoes

1 large sweet onion

½ cup olive oil

4 lemons (juice)

1-2 TBSP of Celtic Sea Salt

3 cloves of garlic (minced)

2 bunches of fresh curly parsley

2 cup dry quinoa

PROCESS

Preparing The Quinoa: The ratio is 1 cup of uncooked quinoa to 2 cups of liquid, so for this recipe it would be 2 cups quinoa and 4 cups water*. Bring quinoa and liquid to a boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork. Set aside and let cool while you prepare the veggies.

*Note: I always start with a little less water (3-3 ½ cups) and add it as it cooks so it doesn’t become soggy.

Tabouli Mix: Cut the cucumbers lengthwise in half, and half again. Scoop out the seeds with a spoon (This makes the dish last longer! Be sure to eat the seeds with salt while you’re making the dish~ seeds are new life!). Dice cucumber into 1/4-½ ″ bits. Do the same to the tomatoes (de-seed) and the onion, making the pieces the same size as the cucumbers. Finely chop parsley and combine with veggies. Add in lemon juice, olive oil, garlic and salt! Again~ don’t be shy, this is what gives it all the flavor, minerals and good fats!

When the quinoa is cooled, combine the veggie mix and gently stir until combined! Enjoy!!