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Instructions |
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1.
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Note: The author says that 1 tsp. dried mint could be used, but dried mint is nasty stuff, IMHO!
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2.
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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.
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3.
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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.
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4.
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Let tabouli sit in the refrigerator for a day to blend flavors.
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Note: Also, she neglected to mention that tabouli is traditionally served at room temperature.
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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."
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(The Herb Companion, June/July 1993)
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Posted by Cathy Harned
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