Authentic tabbouleh

Ingredients
4 bunches of Italian Parsley chopped finely, drained
1 bunch of fresh green mint chopped finely, drained
1 Persian cucumber chopped finely (if using regular cucumbers, use only up to 4 inches of it)
5 medium sized tomatoes chopped, drained
1 small white onion chopped finely
1/4 cup of fine Burghul (fine cracked wheat #1)
1/3 to 1/2 cup of quality olive oil
1/2 cup of freshly squeezed lemon juice
1/2 to 2/3 teaspoon of salt
1/3 teaspoon of Lebanese 7-Spices*
Directions
1. Rinse all vegetables and let dry, especially the parsley and mint.

2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.

3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

4. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.

5. Finely chop onions and mix with 7-spices.

6. Finely chop the cucumber.

7. Rinse all vegetables and let dry, especially the parsley and mint.

8. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.

9. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

10. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.

11. Finely chop onions and mix with 7-spices.

12. Finely chop the cucumber.
Source
http://www.mamaslebanesekitchen.com/salads/authentic-lebanese-tabbouleh-salad-recipe/
Description
Authentic Lebanese Tabbouleh is a healthy and super-green traditional salad. It has a nice lemony kick and is very delicious. Try our easy Tabbouleh recipe.

Quinoa and Black Beans

Quinoa and Black Beans
	Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 10

"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."

INGREDIENTS:

1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro

DIRECTIONS:

1.	Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.	Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.	Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.