*  Exported from  MasterCook  *

                             QUINOA TABOULI

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Rice                             Spices
               Vegetarian

 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
 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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