| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Rice, Spices, Vegetarian |
1 |
Servings |
INGREDIENTS
| 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 |
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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