Submitted by: syneva
"This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It's a great meal for a hot summer day. The longer it sits the better it tastes."
Original recipe yield: 4 servings.
* 2 cups water
* 1 cup quinoa
* 1 pinch salt
* 1/4 cup olive oil
* 1/2 teaspoon sea salt
* 1/4 cup lemon juice
* 3 tomatoes, diced
* 1 cucumber, diced
* 2 bunches green onions, diced
* 2 carrots, grated
* 1 cup fresh parsley, chopped
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.
Dan's notes: simple but good, dries out after a few days