Quinoa Tubbouleh

Geri made this dish last week, and no exaggeration,  it's just about the best thing I've ever had in my life. I know I'm on a mid-eastern thing right now. It's so healthy and the flavor is great.

This salad with some roasted chicken, humus, and a little toasted peta bread, and you don't need anything else. Maybe a little dark chocolate

and almonds, or some fresh fruit for dessert, and it's complete.

This is my recipe for the week. Geri got this from somewhere else, and here it goes around again with our additions. Make this, eat this regularly, and you'll live longer.

That's it.

Life is what happens in between meals.

Peace,

Make Food/Not War

Quinoa Tabbouleh

Ingredients;

* i cup cooked quinoa

*1/2 tsp kosher salt

*2 tablespoons fresh lemon

*1 clove garlic

*1/2 cup EVOO

*fresh ground black pepper

*1 English cucumber cut 1/4 pieces

*1 pt. cherry tomatoes, halved

*2/3 cup flat leaf parsley 

*2 scallions thinly sliced

*large handful of Kalamata olives

*1/3 cup fresh cut mint leaf

Instructions;

Cook quinoa and fluff up with a fork...keep it fluffy OK. Spread the quinoa on large baking sheet, let cool (there is a recipe in an old blog)

In a medium mixing bowl whisk the lemon, and garlic. Slowly whisk in the olive oil. Then add in the salt and pepper.

Transfere the cooled quinoa to a large mixing bowl and mix in 1/4 cup of dressing.

Add the cut and diced veggies, tomatoes, scallions, herbs and drizzle the remaining dressing over the mixture.

You're good to go.