Tabouleh

Ingredients

2 bunches of fresh parsley (1 1/2 cup chopped, with stems discarded)

2 tablespoons of fresh mint, chopped

I medium onion, finely chopped

6 medium tomatoes, diced

1 tablespoon salt

1/2 teaspoon black pepper

1/2 cup bulghur, medium grade

6 tablespoons lemon juice

6 tablespoons extra virgin olive oil

Romaine lettuce or grape leaves to line serving bowl (optional)

 

Preparation

Soak bulghur in cold water for 1 1/2 to 2 hours until soft.

Squeeze out excess water from bulghur using hands or paper towel.

Combine all ingredients, except for salt, pepper, lemon juice, and olive oil.

Line serving bowl with grape leaves or romaine lettuce, and add salad.

Sprinkle olive oil, lemon juice, salt and pepper on top.

Serve immediately or chill in refrigerator for 2 hours before serving.

The Bowl of Goodness - Runners World

1 cup cooked quinoa
1/2 bunch Tuscan kale, destemmed, torn into pieces (any kind of kale works)
1/2 avocado, cubed
1 egg
Sea salt
Ground pepper
2 tablespoons lemon juice, plus an extra splash or two
1/8 cup olive oil, plus more for drizzling
Splash of your favorite hot sauce

How to make it:
Preheat oven to 350 degrees. Toss kale with olive oil, sea salt, and pepper and place on baking sheet prior to roasting. Roast kale for 12-15 minutes, flipping at least once throughout the process. Mix 1/8 cup olive oil with lemon, sea salt, and pepper. Place quinoa into serving bowl and mix in olive oil mixture. Dress cubed avocado with a sprinkle of lemon juice, sea salt, and pepper. Place avocado on top of quinoa, and roasted kale to follow. Fry up egg over medium heat, about 3 minutes each side, season with sea salt and pepper, and place on top of kale. Splash a drop or three of your favorite hot sauce on egg. Cut into egg and let the goodness seep into the rest of the goodness.