Tabouleh

I'm a Middle-Eastern cooking genius!

This was so labor intensive and I hated making it, but I love eating it. Persuasive, eh? I messed up the quinoa like 3 times, so that's why it took so long. Also, my camera screen broke, so I now have to guess where the wanted object is and hope that it turns out good on the computer.

But seriously. So delicious. And no tahini! You don't have to experience anaphylaxis! What a delight.

Ingredients:

• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1/4 tsp. black pepper
• 1 tsp. salt
• 1/4 cup quinoa (I used quinoa instead of bulgur wheat because Utah's never heard of ethnicity.)
• 1.5 cups minced parsley
• 1 cup minced mint leaves
• 1/4 tsp. ground cinnamon
• 1/2 red onion, finely diced
• 1 cucumber diced
• 2 ripe tomatoes

What to Do:

1. Whisk the lemon juice, olive oil, black pepper, and salt together in a small bowl.

2. Cook quinoa and then let it soak in the lemon juice/olive oil mixture for 30 minutes.

3. Mince the parsley, mint leaves, and chopped onion in food processor to get very small pieces.

4. Mix all other ingredients in with the soaked quinoa mixture and allow to soak in the refrigerator overnight before serving.

But really. So good. I say this about everything. But. Forreal this time.