Anonymous August 22 2005

1 cup Water

1/2 cup Quinoa

3 md Ripe tomatoes

1 cup Parsley

1 cup Scallions

1/3 cup Freshly squeezed lemon juice

1/3 cup Safflower oil

2 Tbsp Fresh mint

Salt; to taste

Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 min., or until all water

has been absorbed. While the quinoa is cooking, finely

chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and

mint to tomato mixture. Stir in cooked quinoa and salt. Mix

well. Let tabouli sit in the refrigerator for a day to blend flavors

( Serve at room tempreture ).