Brown Rice and Quinoa Tabouli

Traditionally, Tabouli - a middle eastern grain salad - is made with bulgar wheat, tomatoes, parsley, garbanzo beans, onion, bell pepper and cucumber. At least that's what Mollie Katzen included in hers in her Moosewood Cookbook. That was my first introduction to this amazing salad. If you put 'Tabouli' in the search line here, you'll see about 15 of my variations. Most people would stop at one or two, but I'm always finding new ways to make this and I don't think there's ever been one I didn't like.

Prepare the brown rice and quinoa according to package instructions then put it into a big glass bowl. To that add the following:

chopped onion - as much as you like

a big grated carrot (not shown)
1/2c hemp hearts
1-3 big ripe tomatoes - chopped

2-3oz. finely chopped oil packed sun dried tomatoes
~ ~ you could omit this if you have enough fresh tomatoes
1 bunch Italian or curly parsley - chopped

1/2c each: lemon juice + single source EVOO
seasonings: black pepper, cayenne pepper, garlic salt

Mix well, cover and refrigerate. Be sure to gently toss each time before serving. This will keep well for several days in the 'fridge. I didn't add beans this time since I had sprouted lentils. They were a great substitution.

Top with sliced avocado, crumbled bacon or gorgonzola cheese if you want. Tabouli (Tabbouleh) is amazing, by itself, or as an addition to any lunch or dinner. . .Lin