If you have noticed I am on a quest for foods that will cool me down and don’t require too much time on my feet or in the kitchen. Summer is one of the hardest times for me because of my pots, (postural orthostatic tachycardia syndrome) and then in the second running is the extreme cold of winter.

This recipe not only was quick, but I could prepare it as I sat down at my bar. Plus, I found that the mint helped with my nausea that the heat brings on and helps cool me down. Cumbers help with dehydration because they have water, and electrolytes. The quinoa, broccoli and cauliflower rice are in place of bulgur wheat for a nice twist.

Vegan Mediterranean Sadad (TABBOULEH with a twist!)

Serves: 6 (approx. 1 cup each)
Total Time: 15 min. Prep Time: 15 min. Cooking Time: None

1 cup cauliflower rice cooked

1 cup quinoa cooked

1 cup broccoli rice cooked

1 cup fresh parsley, thick stems removed

1 cup cherry tomatoes sliced in half

1 cup cucumber cut in bite sized pieces

½ cup chopped fresh mint leaves

½ cup thinly sliced green onions

¼ cup extra-virgin olive oil

3 Tbsp. lemon juice

1 clove garlic, finely chopped

Himalayan salt and black pepper and feta per taste

1. Add cauliflower, broccoli, quinoa, that are cooled down. Then parsley, tomatoes, cucumber, mint, green onions, oil, lemon juice, garlic, salt, pepper and feta to a large mixing
   bowl; toss to combine. Refrigerate leftovers in an airtight container for up to 4 days.