Tooty Frooty Tabouleh!

Let's face it folks, mint is a weed, albeit a very tasty one. Okay, mint is, in the culinary world, an herbaceous annual/sometimes perennial, but let's face it, in the midst of our summer herb gardens, mint tends to take over. And if you are anything like me, you can't think of enough ways to use it. One can only stand so many mint/lemon waters and minted fruit salads before needing a change. That's when it dawned on me, Tabouleh!! Tabouleh is a fantastic dish to use up those overgrowing garden herbs, that leftover chicken, the cucumbers and tomatoes flooding your fridge as summer hits full swing. Try this next time you are looking for ways to use up those herbs! It couldn't be easier, more tasty or healthful!

Tabouleh Salad with Quinoa
3 cups cooked Quinoa, cooled
8 oz cooked chicken breast, diced
1 cucumber, seeded and diced (or english/hothouse cucumber if you prefer)
4-5 small tomatoes, seeded and diced

6 oz crumbled RF feta
1 large handful of dill, chopped
1 large handful of mint, chopped
1 large handful of parsley, chopped
1 lemon, zest and juice
1 tbs olive oil
SnP to taste

There isn't much to this one other than mix it all together!

Traditional tabouleh is made with cracked bulgar, or sometimes with couscous. Those are both wonderful options, I like to use quinoa for the added health benfits. One serving of quinoa has as much protein as a 6 oz beef tenderloin, and as much calcium as an 8 oz glass of milk! Now THAT'S a superfood!

This recipe makes 4 giant servings, with a WW point value of 7