Quinoa-Cilantro Tabouli

1c any color quinoa

2c water

1-2t pink Himalayan salt

black and red ground pepper

3 lg. cloves minced garlic

½c caper berries

1 lg. leek – sliced very thin

2 chopped tomatoes

2 chopped pickling cucumbers

1 bunch cilantro – slice-chopped

1 can black beans – rinse and drain

1 lemons for juice and zest

½c± extra virgin olive oil

Combine quinoa and water, bring to a boil and simmer, about 20 minutes, until the water is absorbed. In a large bowl, combine remaining ingredients, add warm quinoa, toss, chill for several hours and serve. Tabouli is a favorite of mine. A cold, middle eastern salad that is so fresh and good, as a side or all by itself. There are a lot of variations that can be made with a recipe like this, so be creative. At the end, I swapped out the canellinni beans (shown) for black beans, since their texture goes better with the other ingredients. . .Lin