Quinoa Tabouli

4 cups water or (for more flavor) vegetable stock

1 teaspoon salt (optional)

2 cups quinoa

1/2 cup chopped flat-leaf parsley

6 Tablespoons chopped fresh mint (or to taste)

6 green onions, very finely chopped

5 Tablespoons lemon juice, or to taste

1 to 1 1/2 Tablespoons extra-virgin olive oil

1 ripe tomato, cut into 1/4-inch dice

 

1. Bring 4 cups of water (or vegetable stock) and the salt to a boil. Stir in the quinoa and bring to a boil in a large shallow pan. Reduce the heat, cover the pan, and gently simmer the quinoa for 20 minutes, or until tender. Transfer the quinoa to a mixing bowl and let cool completely.

 

2. Fluffe the quinoa with a fork. Stir in the parsley, mint, green onions, lemon juice, oil, and tomato. Correct the seasoning, adding salt or lemon juice to taste.

 

Serves 4

 

high in calcium, protein and phosphorus

 

from

Steve Raichlen's

High-Flavor Low-Fat Vegetarian Cooking

Done