Ancient Grain Tabbouleh

INGREDIENTS

1/2 cup uncooked Ancient Harvest ancient grains power blend (or just use quinoa and/or farro)

2/3 cup water

1 large clove of garlic, finely chopped

1/2 teaspoon salt

2 teaspoons olive oil

Cherry tomatoes, cut into quarters

Persian cucumber, chopped

Fresh herbs, finely chopped (I use a combo of parsley, cilantro, and mint; dill would also be delish)

Scallion or red onion, thinly sliced

Optional add-ins: kalamata olives, chickpeas, beans

1/4 cup lemon juice

1/4 cup or more olive oil

1 clove of garlic, minced (optional)

Sea salt, to taste

Pepper, to taste

METHOD

1. Add 1/2 cup of ancient grains to a small pot and rinse well with water. Drain water and add 2/3 cup of fresh water to the pot along with olive oil, garlic, and salt. Stir. Bring to a boil, then lower to a simmer, and cover with a lid. Cook for 10 minutes. Remove the pot from the heat and let it sit covered for 5 minutes. Then, fluff with a fork. Set to the side to cool.

2. Add tomatoes, cucumber, herbs, and scallion to a large bowl. Then, add in as much of the cooled grains as you want.

3. In a small bowl or jar, combine lemon juice, olive oil, garlic, salt, and pepper. Mix well. Taste and adjust for seasoning. I like the dressing to be on the tangier side.

4. Pour some dressing onto the salad and toss well. Taste and adjust. Enjoy!