Mixed Grain Tabbouleh with Mint

I never really shopped at Winco very often in the heart of my couponing days, but since I’ve scaled back and really tried to focus on eating more whole foods, it’s become one of my favorite stores. It’s the perfect place to stock up on spices and grains and I especially love their bulk food section! I was going through my pantry the other day and realized I had some random grains I needed to use up. This recipe talked to me, so I listened.

Ingredients

1/3 cup pearled barley cooked, cooled
1/2 cup bulgur cooked, cooled
1/2 cup quinoa cooked, cooled {find quinoa online}
Zest and juice of one lemon
3 Roma Tomatoes
1 Cucumber, peeled, seeded and diced
1 bunch green onions, thinly sliced
1 cup parsley, chopped
3 tablespoons fresh mint, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Directions

Cook your quinoa, bulgur and pearl barley. I like to cook it in either a rice cooker or a slow cooker. It cooks just like white rice, so the most important thing to remember is to use the ratio of 1 part grains to 2 parts liquid {I use vegetable stock most of the time}. For example, 1 cup of liquid to 1/2 cup of uncooked quinoa. If you’re using a rice cooker, your quinoa should be done in about 15 minutes!

If you do not have a rice cooker simply add the grains and broth in a saucepan, bring it to a boil and then reduce the heat to a simmer. Cook covered, until the liquid has been absorbed and grains are tender {about 20 minutes}.

Once the grains are done cooking, let them cool until it comes to room temperature. Combine all ingredients in a large bowl and chill for at least one hour prior to serving.