Yield: 1 servings
|3 mediums||Ripe tomatoes|
|⅓ cup||Freshly squeezed lemon juice|
|⅓ cup||Safflower oil|
|2 tablespoons||Fresh mint|
|\N \N||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." (The Herb Companion, June/July 1993) Posted by Cathy Harned