I started working a "real job" in January, so I don't have the time to be the sole cook in the family anymore. Jenna asked me to start writing down my recipes so she can make some of our favorite meals.

Today is lentil and quinoa tabuleh -- I made this variant on the usual bulger based recipe for a friend of ours that is on a gluten-free diet and found I liked it more than the original.

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Ingredient list:
brown lentils
red lentils
quinoa
a few cloves of garlic
onion
cucumber
tomatoes
salt
pepper
a lemon
fresh parsley
vegan bullion cubes
olive oil (extra-virgin, of course)

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1 cup brown lentils
a little more than 1/4 cup red lentils
a little more than 1/4 cup black quinoa
(total of 1 3/4 cups grains)

3 1/4 cups water

2 vegan bullion cubes

add it all together, bring to boil, reduce heat and cook until everything is tender. Don't over cook! You don't want mush.

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while that's cooking:

chop one small onion (in today's case it was half a medium sweet onion) -- chopped quickly in food processor to make it nice and small but not too close to pureed.

one head of parsley, chopped fine in food processor, along with 4 cloves of garlic.

3 plum tomatoes. (the usual repipes call for seeding them but I think that's just wasteful, so I go with plum tomatoes since they have a better flesh to seed ratio than others)

1.5 large or 2 small cucumbers. (again, tradition says seed them, I refuse).

The tomatoes and cukes get chopped/diced by hand as the food processor is not good at getting good large pieces.

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mix the cold ingredients well while the grain finishes cooking and cools a bit. if all the water is not absorbed, let them cool in a colander to dry out a bit

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add olive oil and the juice of a large lemon, a touch of salt and pepper; mix it all together.

let sit for 30 min. mix again to redistribute the liquid and eat.