1/4 cup white quinoa
1/4 red quinoa
1 cup water
1 fresh ripe tomato
1 cup parsley leaves, minced
1 cucumber, peeled, seeded and finely diced
1/4 red onion, minced (about 1/4 cup)
1/3 cup extra virgin olive oil
Juice of 1 lemon (about 1/4 cup)
1-2 Tbsp seasoned rice vinegar, as necessary
Zest of 1 lemon
Soak the bulgur in a bowl of water, completely covering the bulgur. Rinse the quinoa and drain well in a fine mesh strainer. Add to the water in a small pot and bring to a boil. Add a dash of salt, stir, reduce to a simmer. Cover and cook for about 20 minutes, until all the water is absorbed. When the quinoa is cooked, gently fluff with a fork and turn into a wide bowl to cool off. Drain the bulgur thoroughly and stir into the quinoa.
Finely dice the tomato, and drain the seeds away a bit. Add the tomato and all remaining ingredients except the zest, into the bowl with the quinoa. Fold gently to mix thoroughly. Top with the lemon zest.
Makes a large bowl, about 4 cups.
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