Yield 4 servings
1/2 cup Bulgur
1/2 cup Quinoa
1/2 cup Brown Rice
1 cup Cherry tomatoes, halved
1 cup Cucumber, peeled, halved, and sliced
1/2 cup Green olives, roughly chopped
1/2 cup EVOO
1 tbsp Fresh parsley, minced, for garnish
1 cup Chickpeas, cooked, canned
1/4 cup Red onion, finely diced
1/4 cup Cauliflower, small florets
2 tbsp Fresh Dill
1 cup Yogurt, plain
TT Onion powder, garlic powder, salt and pepper
1 oz Lemon juice
TT Aleppo pepper
TT Cumin, ground
TT Coriander, ground
TT Paprika, ground
Boil the bulgur and quinoa in separate pots of water. Strain and put aside. Boil the rice in 1 cup of water to desired texture.
Prepare the cherry tomatoes, cucumbers, and the olives. Set aside. Strain and rinse canned chickpeas. Set aside
Cut cauliflower into small florets. Set aside
Peel red onion and small dice. Set aside.
Chop the parsley finley. Set aside.
Place bulgur, quinoa brown rice in a large bowl. Add the cherry tomatoes, red onions, cucumbers, chickpeas, and cauliflower florets. Mix together.
Lemon Dill Dressing
Put the yogurt in a bowl. Add thelemon juice, dill, onion powder, garlic powder, salt and pepper and mix together until desired taste.
To serve season with Aleppo pepper, sumac, paprika, cumin, coriander and salt. Drizzle the EVOO over the grain and vegetable mix. Spoon the lemon dill dressing on top.