It's August and it's time to harvest those tomatoes and fresh herbs you've been growing all summer! One of my favorite summer salads is Lebanese Tabouleh. It's an excellent source of vitamins A and C as well as fiber. While it takes a little prep time, it's well it worth it for the taste (and health benefits). I've substituted quinoa (a Peruvian grain pronounced KEEN O WAH) for standard bulgar. The beauty of quinoa is it is high in fiber and protein content and it's gluten free (great for those friends who can't tolerate wheat or gluten). Enjoy!Ingredients1 cup fresh parsley, chopped1 cup fresh mint, chopped1 large tomato, chopped1/2 small white onion, chopped1 cup dry quinoa1/2 cup olive oil1/4 cup fresh lemon juice1/2 teaspoon saltpepper to tasteDirectionsCook quinoa according to directions and set aside to cool in a large mixing bowl.Add mint, parsely, chopped tomato and onion and blend. Add to cooled quinoa.Whisk together the olive oil, lemon juice and salt and pour over the quinoa & tomato mixure.Allow to cool for a few hours before serving.Makes 6 servings. Nutrition information per serving: 261 calories, 18.5 grams fat, 20.5 grams carbohydrate, 3.6 grams fiber, 4.8 grams protein, 0 mg cholesterol, 208 mg sodium.