The thing I like most about Facebook’s latest update is that by the time I get the print large enough to read, the advertising is pushed off the screen. Yes!
It’s time to make more
2 c water
1 c quinoa, well rinsed
3 medium ripe tomatoes
1 c scallions, chopped
1 1/2 c parsley, coarsely chopped
1/3 c olive oil
1/2 c fresh lemon juice
2 cloves garlic, pressed
2 tablespoons fresh mint
salt to taste
Place water & rinsed quinoa into a 2-qt saucepan and bring to a boil. Cover, reduce head and simmer 10-15 minutes, or until water is absorbed.
Or use a rice cooker according to the instructions.
While quinoa is cooking, finely chop tomatoes, parsley, scallions. Add lemon juice, olive oil, and fresh mint to the tomato mixture.
Stir in cooked quinoa and salt. Mix well.
This tabouli is best made a day in advance to allow the flavors to blend before serving. Tabouli is traditionally served at room temperature and can be removed from the refrigerator 30 – 60 minutes before serving.