Multigrain Tabbouleh

• 2 tablespoons barley
• 1 tablespoon red quinoa
• 1 tablespoon millet
• 1 tablespoon amaranth seeds
• 1 ripe tomato
• 1/2 English cucumber
• 1/2 green pepper chopped
• 1/2 red onion chopped
• 1 small bunch of fresh parsley
• 1 garlic clove crushed
• 1 teaspoon lemon juice
• 2 tablespoons olive oil

1. Cook barley in water until it is half done (about 10 minutes).
2. Add red quinoa, millet and amaranth seeds and cook until done.
3. Drain the excess water from cooked grains.
4. Cool it in a bowl and fluff grains with a fork.
5. Dice tomato, cucumber, onion and green pepper and add to the bowl of grains.
6. Finely chop parsley and toss with the other ingredients.
7. Whisk olive oil, lemon juice, crushed garlic, salt and pepper.
8. Drizzle this dressing over the salad.
9. Chill in the refrigerator and toss once again before serving.

barley, red quinoa, millet, amaranth seeds, tomato, cucumber, green pepper, red onion, parsley, garlic, lemon juice, olive oil

Taken from food52.com/recipes/35769-multigrain-tabbouleh (may not work)