*  Exported from  MasterCook  *
                               QUINOA TABOULI
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Rice                             Spices
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Water
      1/2   c            Quinoa
    3       md           Ripe tomatoes
    1       c            Parsley
    1       c            Scallions
      1/3   c            Freshly squeezed lemon juice
      1/3   c            Safflower oil
    2       tb           Fresh mint
                         Salt -- to taste
   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
   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
   (The Herb Companion, June/July 1993)
   Posted by Cathy Harned
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