Vulgar Bulgar Salad

This recipe was submitted by Maghann B. She adapted it from a cookbook she was given called Love At First Bite: The Complete Vampire Lover's Cookbook.

Ingredients:

• 1 1/2 cups fine-grain bulgar
• 2 1/2 cups boiling water
• 2 bunches scallions, finely diced
• 1 cucumber (or 2 small cucumbers), diced
• 1 bunch mint, rinsed and finely chopped
• 1 bunch parsley, rinsed and finely chopped
• 1/2 cup chopped dates
• 1/2 cup raisins
• 2 tablespoons olive oil, or more to taste
• 2 tablespoons lemon juice, or more to taste
• salt to taste

Directions:

Soak the cracked wheat in the boiling water and let it absorb the liquid for about 20 minutes. After that time, if any water remains, drain it off so the grains are plump but dry.

Meanwhile, combine the remaining ingredeints in a large bowl, tossing to combine well. Add the bulgar and toss together well. Set aside for about 1 hour so the flavors can mingle.

Notes about the recipe:

1. It's really minty, so if you don't like mint you may want to tone that down.

2. This last time I didn't have parsley so the picture shown is without it and I didn't have fresh mint on hand so I just used crushed dry mint and it's still good!

Quinoa Cumcumber Mint Salad

This recipe was recommended to me by Leslie G. She found it at a blog called What The Vegt?! I made one or two changes. This is a great side salad. I served it up with baked yams, fruit, and wheat bread.

Ingredients:

Salad:

• 1 cup quinoa, cooked and cooled
• 1 cucumber, diced
  
• 1/4 of a red onion, chopped
  
• 1/4 c. fresh parsley, chopped
• 1/4 c. fresh mint, chopped (fresh mint is strong, so if you want a milder flavor put less...if you are in love with mint, put a tad more)

Dressing:

• 1/8-1/4 c. olive oil (oil goes a long way, so you probably don't need a full 1/4 c.)
• 1 tsp. apple cider vinegar
• 3 tsp. lemon juice
• 1 tsp garlic, minced
• 1/4 tsp salt
• pepper to taste

Directions:

If possible cook your quinoa an hour or two before you need to do the rest of your preparations, so it has time to cool. If not, after it is cooked transfer it to a dish and put it in the fridge or freezer for a bit.

Place your quinoa, cucumber chunks, chopped onion, parsley, and mint in a medium sized bowl.

In a small bowl mix the dressing ingredients together. Pour on top of quinoa mixture and stir until coated well.