Quinoa is an ancient grain, once the mainstay of the Inca civilization. It has the most protein of all the grains.

Quinoa is really a seed, but considered a grain. It's grown in the high altitudes of the Andes in South America. In our country it's grown in certain parts of Colorado. Quinoa is great, cooks quickly, and can be added to a variety of different recipes to boost the protein content.

1 cp bulgur
½ cp quinoa
½ cp chopped green onions
½ cp finely chopped fresh parsley
3 T finely chopped fresh mint leaves
3 medium tomatoes, diced
¼ cp lemon juice
1 T olive oil
1 tsp sea salt
1 garlic clove, minced

There are many ways to make tabouli. This recipe features tabouli's main ingredients, minus the oodles of olive oil called for in most recipes. We use only 1 T olive oil, and that can be reduced by half if someone has heart disease or wants a completely fat free tabouli. We added quinoa for the protein.

Put bulgur in a large bowl and pour boiling water over it. Cover and let stand 30 minutes, until tender.

While bulgur is tenderizing, rinse quinoa well and drain in fine sieve. Put quinoa in medium size pot, add 1 cp water and bring to a boil. Cover and cook for 10 minutes till done or water is absorbed.

When bulgur is tender, drain off any excess liquid, then, using a fork, gently fluff the bulgur. Add the quinoa and remaining ingredients, stir to mix, and adjust seasonings to taste.

Chill 2-3 hours before serving.

This makes a great side salad or a complete meal in itself when served over greens.