Quinoa Tabbouleh

SALAD INGREDIENTS

4 persian cucumbers, cut into chunks or thick slices using a mandolin

1 cup radish, cut into whatever shape you prefer

2 cups cherry/grape tomatoes, quartered

1/2 of a red onion, cut into small chunks

1/2 fennel, cut into small chunks

1/2 cup of kalamata olives, quartered

2 cups chopped herbs (like parsley, cilantro, dill, mint, basil)

1 cup uncooked quinoa

1/2 cup uncooked wheat berries (or farro)

FOR THE DRESSING

1-2 tablespoons dijon mustard

1-2 teaspoon of pure maple syrup or honey (depending on how sweet you like it)

2 tablespoons apple cider vinegar

2 tablespoons red wine vinegar 

2 tablespoons lemon juice

½ cup - ¾ cup extra-virgin olive oil 

1/2 teaspoon dried oregano

¾-1 teaspoon sea salt

Pepper

METHOD

Soak quinoa and wheat berries in water overnight or for at least 2 hours (soaking your grains enhances your body’s absorption of the nutrients, makes the grains easier to digestion, and lessens cooking time; if you don’t soak them, you will have to use more water when you cook the grains). Drain water

Add 1.5 cups of fresh water to the quinoa and wheat berries in a pot and a drizzle of olive oil (if you aren’t using soaked grains, start with 1.5 cups of water and add more if water gets absorbed but grains are still not cooked)

Cook the grains uncovered for 15-20 minutes or until the water has been absorbed and the grains are fluffy

While the grains are cooking, prepare the salad dressing. Taste and adjust seasoning/acid/oil

Place all the salad ingredients into a large bowl and pour enough dressing to coat everything. Mix well and enjoy