Multigrain Tabbouleh

1. 1

   Cook barley in water until it is half done (about 10 minutes).

2. 2

   Add red quinoa, millet and amaranth seeds and cook until done.

3. 3

   Drain the excess water from cooked grains.

4. 4

   Cool it in a bowl and fluff grains with a fork.

5. 5

   Dice tomato, cucumber, onion and green pepper and add to the bowl of grains.

6. 6

   Finely chop parsley and toss with the other ingredients.

7. 7

   Whisk olive oil, lemon juice, crushed garlic, salt and pepper.

8. 8

   Drizzle this dressing over the salad.

9. 9

   Chill in the refrigerator and toss once again before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.