Hemp Tabbouleh

[caithnesscrofter]

Hemp Tabbouleh

I N G R E D I E N T S

1 cup dry bulghur wheat
1 1/2 cup boiling water
1 teaspoon sea salt
1/4 cup hemp oil (can use olive oil)
1/4 cup lemon juice
3 medium garlic cloves, minced
4 spring onions (scallions) or red onion, minced
1 packed cup parsley, finely chopped
10 - 15 fresh mint leaves, minced (1 -2 TBS. dried mint)
2 medium tomatoes, diced
1 medium bell pepper, diced
1 small cucumber, diced.
1/4 cup shelled hemp seed
To taste black pepper

additional toppings:
1 cup toasted cashew nuts
1/2 cup toasted pine nuts
1/2 cup raisins or black olives (depending on which way you want to take the flavour!)

1. Combine bulghur and boiling water in a medium-large bowl. Cover and let stand until the bulghur is tender. (no less than 30 minutes, 1 hour best.)

2. Add salt, lemon juice, hemp oil, garlic, and black pepper then the veg & hemp seed and mix thoroughly. Cover tightly and refrigerate until about 30 minutes before serving.

3. Before serving, sprinkle on toasted nuts and raisins or olives.

I usually like fresh avocado with this salad too!

[caithnesscrofter]

Can use Quinoa instead of bulghur too.

Rinse quinoa.

Simmer 1 cup of quinoa to 2 cups water for 15 minutes, covered. Then fluffed with a fork and cooled before using.

[Andy Hamilton]

Ah a good recipe for Quinoa, nice one caithnesscrofter.