Servings: 6-8

Ingredients

• 1 cup quinoa (cooked red quinoa is especially visually attractive)
• 2 cups water
• 1 -2 medium tomato, cut into cubes
• 1 medium onion or 6 green onions, finely chopped
• 1 medium cucumber, peeled and cut into cubes
• 1 small green pepper, seeded and cut into 1/2 inch cubes (opti)
• 1 bunch parsley, finely chopped
• 1 cup fresh mint, Finely Chopped or 1 teaspoon dried mint
• 1/3 cup lemon juice
• 1/3 cup olive oil
• 4 garlic cloves, minced
• 1 teaspoon sea salt
• pepper

Directions:

1. Put the quinoa in a wire strainer and thoroughly rinse with hot water to remove any bitter flavor.
2. In a medium saucepan, bring the water and quinoa to a boil over high heat.
3. Reduce the heat to low, cover, and simmer until the quinoa is tender and the water is absorbed, 10 to 12 minutes. (Mom tells me it may take longer. Probably depends on your definition of “simmer.”)
4. Let cool completely.
5. Stir the tomatoes, onion, cucumber, parsley and mint into the quinoa.
6. In a small bowl, whisk together the lemon juice, oil, garlic and salt.
7. Pour over the quinoa and toss well.
8. Cover and refrigerate for at least 30 minutes before serving.

Carol's recipe (Dick's wife). This is a lot like tabouli. Y'know, you could do this with a lot of other grains.

It turned out okay. I used the dried mint. Forgot the garlic. Still turned out okay. I'm not a parsley fan, so I'd probably reduce it next time.

Second attempt turned out great. Reduced parsley to 1 cup chopped. Used fresh mint. Flavored the water with 2 tsp of Whole Foods' vegetarian chicken broth.