Tabouli Salad, wheat free

Classic Middle Eastern salad using millet or quinoa instead of the traditional cracked wheat. Serve with bibb or romaine lettuce leaves for scooping, and kalamata olives on the side.

 

Ingredients:
1C millet or quinoa
1 lb firm, ripe, fresh tomatoes, cubed
1 firm cucumber, preferably seedless, peeled and cubed
3 green onions, thinly sliced
1 C chopped fresh parsley
¼  C chopped fresh mint
2 lemons, juiced
½ C extra virgin olive oil
sea salt and fresh ground pepper, to taste

Directions:
If using millet, rinse, soak for at least an hour, and cook in 1-1/2 C water until just underdone, so that it is still a little crunchy. Let cool. If using quinoa, which is a complete protein, rinse, soak for at least an hour, and pan roast; then add 1-1/2 C water and cook until done. Let cool. Combine all ingredients; correct seasoning, adding more lemon juice if desired. Chill and serve.