Quinoa Tabouli
(serves 4-6)
2 C water
1 C quinoa
3 medium-ripe tomatoes
1 1/2 C parsley
1 C scallions
1/2 C lemon juice
1/3 C olive oil
2 Tbsp. fresh mint
salt to taste
Directions:
1. Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
2. Place water and quinoa into a saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
3. While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
4. Stir in cooked quinoa and salt. Mix well.
5. Let tabouli sit in the refrigerator for a day to blend flavors.
6. Serve at room temperature. Enjoy!
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