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* Exported from MasterCook *
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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