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Tabouli Salad

by Chef Birgitte Antonsen

Normally, this salad is served with bulgur or couscous, but I like to use quinoa. You can substitute any local, seasonal vegetables that you like.

For the Salad:
1 cup organic quinoa, soaked in filtered water for 8 hours
1 cup filtered water
1 1/2 cups organic tomatoes, diced
1 organic English cucumber, diced
2-3 organic green onions, sliced
1/2 cup organic sugar snap peas, sliced
1 bunch organic parsley, chopped

For the Dressing:
1/4 cup organic lemon juice
1/4 cup organic extra-virgin olive oil
3-4 garlic cloves, minced
Salt and pepper, to taste

For the Salad:
• Rinse the quinoa thoroughly. Heat the filtered water and add the quinoa. Cover and simmer for 3 to 5 minutes. Turn off the heat and let sit for 15 to 20 minutes. Remove to a salad bowl and let cool.
• Place the vegetables in a salad bowl.

For the Dressing:
• In a small bowl, mix all the ingredients. Pour over the salad and toss.

Makes 4 to 6 servings