Not Quite Taboulleh

This salad was pleasing to the palate as well as to the eye. It was bursting with both color and flavor. It was healthy and handsome. Umm... what other cheesy sayings can I come up with? 

Seriously, folks... I cooked the millet and quinoa together, 1/2 c grains to 1 c water for about 30 minutes. This is somewhat reminiscent of tabbouleh. If you have some fresh mint growing around your house, toss it in. Along with any other veggies you feel like. 

1 c cooked millet and quinoa

1 c parsley, chopped

1/2 c cilantro, chopped

1/2 c purple cabbage

1 carrot, diced

1/2 - 1/4 small red onion, diced

1-2 stalks celery, diced

1/2 red pepper, diced

1 c chick peas

juice of 1 lemon

1-2 T flax oil

salt and pepper

cayenne

• Mix all of the ingredients together in a large bowl and chill.

*This was really good with a yogurt version of the famous lemon tahini ginger sauce:

1/4 c tahini

3 T braggs

juice of 1 lemon

1 T ginger, grated

1 t garlic chili paste

1/4 c (or more) plain yogurt