Quinoa Tabouli

I love new twists on classic dishes. In this one, quinoa - a Latin American grain rich in protein - replaces bulgar as the base of this Mediterranean-Middle Eastern salad.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 2  cups water
• 1⁄2 cup fresh lemon juice
• 1  cup quinoa
• 1⁄3 cup olive oil
• 3  medium  ripe tomatoes
• 2  tablespoons of fresh mint
• 1 1⁄2 cups parsley, coarsely chopped
• 1  cup scallion, chopped
•  salt, to taste

Directions

1. Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
2. Place water and quinoa into a 2-quart saucepan. Bring to a boil. Reduce heat to a simmer and cover. Cook for 10 to 15 minutes or until all water has been absorbed.
3. While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, olive oil and fresh mint to the tomato mixture.
4. Stir in cooked quinoa and salt. Mix well.
5. Let tabouli sit in the refrigerator for a day to blend flavors.
6. Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.