1 cup either bulgur or quinoa 2 cups water 1 cup fresh parsley, finely chopped 1/4 cup fresh mint, finely chopped 1 lemon, juiced 1 English cucumber, diced 2 green onions, diced 1-2 tomatoes or 1/2 cup grape tomatoes, diced 1 red pepper, diced 2 tbsp. extra virgin olive oil 1/2 tsp. ground cumin (optional) salt and pepper
In a pot, combine water and either bulgur or quinoa. Bring to boil on medium heat and once boiling, reduce to a simmer and cook for 10-15 minutes, or until there is no liquid left.
Let cool for 5 minutes and fluff with a fork.
Put parsley and green onions in a large bowl. Add warm bulgur and stir. This will wilt the parsley.
Add lemon, olive oil, cumin, salt and pepper and mix well. Let cool.
Once mixture has cooled, add mint, tomatoes, cucumbers and red peppers. Mix well.
Taste and adjust if necessary.
Serve cold or at room temperature, as a side salad or main dish.