Quinoa Tabouli
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Quinoa Tabouli
  Grains    Herbs    Vegan  
Last updated 6/12/2012 1:02:26 AM. Recipe ID 26005. Report a problem with this recipe.
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      Title: Quinoa tabouli
 Categories: Grains, Salads, Herbs, Vegan
      Yield: 1 servings
      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."

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Recipe ID 26005 (Apr 03, 2005)

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