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Quinoa tabouli

Yield: 1 servings

Ingredients:

• 1 c Water 1/3 c Freshly squeezed lemon juice
• 1/2 c Quinoa 1/3 c Safflower oil
• 3 md Ripe tomatoes 2 tb Fresh mint
• 1 c Parsley Salt; to taste
• 1 c Scallions

Instructions:

Note: The author says that 1 tsp. dried mint could be used but dried mint is nasty stuff IMHO! 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. 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. Let tabouli sit in the refrigerator for a day to blend flavors. Note: Also she neglected to mention that tabouli is traditionally served at room temperature. 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." (The Herb Companion June/July 1993) Posted by Cathy Harned

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