Categories: Rice/grains, Mideast, Spices/etc., Vegetarian 
      Yield: 1 servings 
  
      1 c  Water                             1/3 c  Freshly squeezed lemon juice 
    1/2 c  Quinoa                            1/3 c  Safflower oil 
      3 md Ripe tomatoes                       2 tb Fresh mint 
      1 c  Parsley                                  Salt; to taste 
      1 c  Scallions                       
  
  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