Mixed Grain Tabbouleh Salad 

Mixed Grain Tabbouleh

1 cup quinoa
1 cup pearl barley
1 cup wheat berries (or faro, or spelt)
1/2 cup fresh lemon juice
1 cup chopped fresh mint
1.5 cups chopped fresh parsley (flat leaf preferred)
2 cups cherry tomatoes, halved
1 large English cucumber, peeled and diced
6 green onions, thinly sliced
2/4 cup extra virgin oil
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
Cook each grain separately in 2 cups water and 1 teaspoon salt. 
Cover and bring to a boil.  Turn heat to low; simmer quinoa 20
minutes, barley 35 minutes, and wheat berries 55 minutes, or until
water is absorbed and grains are tender.  Let sit, covered, 15
minutes.  Combine grains in a bowl and allow to cool.  (Grains may be
cooked up to 3 days in advance and refrigerated.  
Stir in lemon juice and remaining ingredients.  Makes 8 t0 10
servings.  Cut recipe in half for 4-5 servings.