Tabouli

1 ¾ c. bulgar wheat
3 bunches parsley
8-10 tomatoes
2 bunches green onions
¼ - ½ c. lemon juice
2 tablespoons olive oil
salt to taste

Cook quinoa according to package direction and set aside to cool . Wash and drain the parsley. Cut off the stems and make sure that the parsley is completely dry before it is minced in a food processor or by hand. Cut the tomatoes in fairly small bits. Cut onions as fine as possible. Mix all ingredients together, chill to serve.