Pistachio Mint Tabbouleh {made with quinoa not bulgar}.

I adore side dishes like this during the summer.  Make ahead.  Serve at room temperature.  This screams summer.  Bright flavors.  Crunchy texture.  {yum.}

Ingredients:

1 cup of cooked quinoa (red or white)
3 tablespoons of lemon juice (fresh is best)
1/2 teaspoon of raw honey (regular is fine as well)
1 cup of shelled pistachios, chopped
1/2 cup of parsley, chopped
1/2 cup of fresh mint, chopped
1 cucumber, finely chopped
1 spring onion, diced
10 cherry tomatoes, chopped
Zest from one lemon

Directions:

Combine in a bowl the lemon juice and honey.  Whisk to combine.  Then add the remaining ingredients and toss to coat/mix.  Serve at room temperature.

— Knead to Cook

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