Whole Grain Tabouli

I didn't realize it then, but this recipe started several months ago when I bought a 'Sweet Pea' tomato seedling.  The other day, as I pondered what to do with hundreds of pea sized tomatoes, the idea came to fruition.  It's a wonderful, healthy summer side dish.

1/3 Cup Dry:

Brown Rice, Quinoa, Bulgar

1/3 Cup Chopped Fresh Mint

1/2 Cup Chopped Italian Parsley

3/4 Cup Diced Fresh Tomatoes 

Or, if you happen to have tiny ones, use them whole for bursts of flavor!

1 Cucumber, peeled, seeded, and diced

2 Teaspoons Apple Cider Vinegar

Juice of One Lemon

1/2 Cup Apple Juice

Salt & Pepper

Cook grains as directed.  I cooked the quinoa & bulgar together to save time and dish doing.  Once grains are cooked, rinse with cold water and place in large bowl.  Add everything else.  Mix.  Let sit at least one hour, longer is better.  Can be kept in the refrigerator for about a week.

Here are the tiny tomatoes.  Yup, that's three of them on a dime.