Quinoa Tabbouleh

• .5 cup(s) bulgur
• .333 cup(s) cold water
• .333 cup(s) fresh lemon juice
• .25 cup(s) extra-virgin olive oil, divided
• 1 cup(s) organic quinoa, cooked
• 1 cup(s) tomato, diced
• 1 cup(s) cucumber, finely diced, unpeeled, seeded
• .25 cup(s) fresh parsley, chopped
• .25 cup(s) fresh mint leaves, chopped
• .25 cup(s) red onion, finely diced
• 1 teaspoon(s) garlic, minced
• .5 teaspoon(s) salt
• .5 teaspoon(s) black pepper, freshly ground

Directions

1. In a large bowl, combine bulgur, water, lemon juice, and 2 tablespoons of the olive oil; mix well.
2. Let stand for 30 minutes or until most of liquid is absorbed.
3. Stir in remaining 2 tablespoons olive oil and remaining ingredients; let stand 10 minutes to allow flavors to develop.
   
   Recipe developed by Cleveland Clinic Lifestyle 180 program

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