I love tabouli on a hot day. It’s cool and refreshing and makes a flavorful lunch or side-dish with dinner. Since I can’t eat bulgur wheat or tomatoes I substitute quinoa and cucumbers. I used mint and chives from my garden.

I suggest serving the tabouli in a lettuce leaf to make a wrap or on your favorite flat bread or tortilla with slices of chicken for a complete meal.

1 cup quinoa
3 cups water
2 cups flat-leafed parsley, finely chopped
1 cup mint leaves, finely chopped
1/2 cup chives or green onion, diced
1/4 cup extra virgin olive oil
juice of one lemon
1 cucumber, peeled, seeds removed, and diced
1 tsp sea salt
black pepper to taste

In a medium pot, bring water and salt to a simmer. Add quinoa and cook on medium low for 15 minutes. Add lemon juice and olive oil to the quinoa, stir well and allow to rest for 15 to 20 minutes. In a large bowl, combine quinoa and the rest of the ingredients. Cover and chill for an hour before serving.