Spring Tabbouleh

Ingredients

• 1 c
  Cucumber, small, diced
• 1 c
  Beets, roasted and diced
• 1 c
  Sugar snap peas, finely sliced with a knife
• 1 c
  Cooked bulgur, quinoa, farro or barley
• 1 c
  Chopped Parsley
• 1 ea.
  Pomegranate, seeded
• ½ c
  Walnuts, crushed
• ¼ c
  Mint, chopped
• ¼ c
  Dill, chopped
• 1 tsp.
  Cinnamon
• 2 T
  Olive oil
• Kosher salt, as needed
• Lemon juice, freshly squeezed, as needed