Quinoa/Buckwheat Tabbouleh

(serves 4)
2/3 cup cooked quinoa ( or 175 g dry buckwheat groats: Cook for 10 minutes until tender)
1/2 cup fresh mint, chopped
1 1/2 cup fresh parsely, chopped
1 large beef tomato, deseeded and diced
1 medium cucumber, peeled and diced
2/3 cuo ( 2-3) finely chopped onions
1 T extra virgin olive oil
1 whole fresh lemon, juiced
1 pinch sea salt
lettuce leaves

Mix all ingredients together in a large bowl. Cover and chill for 20 minutes. Serve tabbouleh mounded on a bed of lettuce, accompanied by lemon wedges.

Parsely Pesto with Sundried tomatoes

2 cups parsley, chopped
½ cup soaked sun dried tomatoes
¼ to ½ cup pine nuts
1-2 clove garlic, chopped
1 teaspoon lemon juice or more
¼ teaspoon celtic sea salt
¼ cup olive oil