Traditionally this is made with bulgur wheat, but I like to use quinoa. I think that it is a little lighter, especially for summer.
This version is vegan and gluten free, but you could easily add feta cheese, and some protein like chicken.
serves 4
2 cups quinoa, rinsed well
3 cups water
2 tomatoes, cored and diced
1/2 english cucumber, peeled, sliced and quartered
1/2 cup packed parsely, chopped
1/4 cup mint, minced
Juice of 1 lemon
1/4 cup olive oil
kosher salt
fresh ground black pepper
Bring water to a simmer, add quinoa. Reduce heat to low, cover and cook 30-35 minutes. Let sit 5 minutes and gently fluff. Set aside.
Add tomatoes through olive oil, season with salt and pepper to taste.
~ Enjoy
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