So Tabouleh is generally made with wheat bulgher and is decidedly middle eastern in origin, but I wanted to amp it up a bit, in terms of flavor and nutrition. This recipe is made with quinoa, which is an AMAZING grain. It's full of protein, iron and calcium, and contains many of the amino acids that are missing in other grains and beans. In fact, quinoa contains all eight essential amino acids that are necessary for tissue development.

This recipe definitely has a kick - so adjust the red pepper and jalepeno depending on your taste. It's great served with grilled shrimp or seared sea scallops - or is a great hearty summer meal on it's own - fresh, crunchy and nutritious! Enjoy and Be Wise!

Oh my - this soup seriously gets better and better. In fact, next time I'm not going to even bother eating it until day 2 or 3. This is a veritable bounty of vegetables - hearty, satisfying and loaded with anti-oxidants and micro-nutrients...  There's a fair amount of chopping involved but otherwise it's pretty simple. Sprinkle a bit of Romano to finish it off before serving!