Tabbouleh Salad

Instructions

1. Cook your grain according to directions on the package. For quinoa and bulgur wheat, measure water, for it will be completely absorbed by the grain. For farro, no measurement is needed, as you will be straining the excess water once the grain is cooked. Set cooked grain aside.

2. Quarter your cucumbers and cut the seeds out. I like to keep the skin on for extra fiber and vitamins, but you can peel them if you prefer. Once your cucumber quarters are seeded, dice into 1/8 inch cubes.

3. Quarter the cherry or grape tomatoes and add to cucumbers.

4. Thinly slice green onions and add to the cucumbers and tomatoes.

5. Finely mince your parsley and mint and add to the rest of the veggies.

6. Gently stir in grain.

7. Whisk together lemon juice, olive oil and salt and pepper and pour over veggie and herb mixture. Toss to coat and enjoy!