New Twist On Tabbouleh

In the summertime I like to eat something that's nutritious, easy to make, and on hand.  Add to that, made by someone else, and it would be the perfect food!  Here's something that fulfills almost all of those goals.  It's a slight twist on one of my favorite grain salads, tabbouleh.  The twist is to substitute quinoa or millet for the bulgar wheat.

Start with 2 cups of cooked quinoa or millet.
To that add:
2 chopped tomatoes, or 1 can of diced tomatoes well drained
Small cucumber, peeled, seeded and dices
1/4 cup minced onion or thinly sliced scallions
1 cup or more finely chopped parsley
1/4 cup fresh, chopped mint 
Any other veggie that you know and love

Dressing:
1 lemon, peeled and seeded, or 1/4 cup of lemon juice
Up to 1/4 cup olive oil
Clove of garlic, or more
Salt and pepper to taste

Place the dressing ingredients into a blender or Vita-Mix and blend on high until it's well blended.  Toss it with the other ingredients.  Enjoy, or chill your masterpiece to enjoy later.

NOTE:  I leave out the mint because I don't particularly enjoy mint and I usually don't have it on hand.  Tabbouleh purists around the globe are probably up in arms and ready to tell me that I'm not creating real tabbouleh but I've already substituted quinoa for bulgar so just get a grip on yourself.  I've oftentimes made this recipe without the mint and the world continued to spin on its axis.  Whew!