Quinoa Tabouli
By: Anonymous
Published: Saturday, February 13, 2010 - 7:35am

Ingredients




1 cup Water
cup Quinoa
3 mediums Ripe tomatoes
1 cup Parsley
1 cup Scallions
cup Freshly squeezed lemon juice
cup Safflower oil
2 tablespoons Fresh mint
Salt, to taste

Preparation

1 Note: The author says that 1 tsp. dried mint could be used, but dried mint is nasty stuff, IMHO! 2 Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all water has been absorbed. 3 While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well. 4 Let tabouli sit in the refrigerator for a day to blend flavors. 5 Note: Also, she neglected to mention that tabouli is traditionally served at room temperature. 6 The recipe was from Linda Najjar of Seattle, Washington, and the "Herb Companion" note on it said: "Substituting quinoa for the traditional bulgur wheat gives this tabouli a lighter, fluffier, and slightly nutty taste and enables people allergic to wheat to experience the flavorful joys of this Middle Eastern dish."