Tabouli Salad

Tabouli is something else I have been eating since I was a kid. It is a popular middle eastern salad and I think super yummy. I ate it a lot when we lived in Egypt when I was growing up. It is normally made with bulgar and some make it with couscous but because I eat wheat and gluten free I make it with quinoa OR grated cauliflower. An added bonus is that quinoa is high in protein. This is a recipe based on one I found in
http://www.amazon.com/The-Fibromyalgia-Cookbook-Delicious-Recipes/dp/1402239122/ref=sr_1_1?ie=UTF8&qid=1400955227&sr=8-1&keywords=fibromyalgia+cookbook , however I did make a couple revisions.

Indgredients

2 cups water or chicken stock or vegetable stock (I use vegetable stock)

1 cup quinoa, or couscous, or bulgar, or barley or grain of choice OR grated cauliflower.

1 tomato diced

1 cucumber, seeded and diced

1/2 cup green onion, finely chopped

1/2 cup parsley, minced

1/2 cup fresh mint, minced

3 tablespoons extra virgin olive oil

2 tablespoons lemon juice

1 teaspoon sea salt, or to taste

Ground pepper to taste
Cilantro to taste (Cilantro is not in any Tabouli recipe but I like it and found it worked well in this dish, I put about 1/3 of a cup in it.)

 Directions

Cook quinoa or other grain and water or stock according to package directions. Once cooked add the vegetables and chopped herbs and toss to mix. Combine oil, lemon juice, salt, and pepper; add to quinoa / vegetable mixture and mix well. Chill for a couple hours or overnight for best results.