Quinoa Tabouli - Katie

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

Directions:

1. 1
   Place quinoa in a colander and rinse several times rubbing the grains together to remove the bitter outer layer.
2. 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. 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. 4
   Stir in cooked quinoa and salt. Mix well.
5. 5
   Let tabouli sit in the refrigerator for a day to blend flavors.
6. 6
   Tabouli is traditionally served at room temperature so remove from fridge 30 to 60 minutes before serving.

Read more: http://www.food.com/recipe/quinoa-tabouli-140618#ixzz1d9LQgBS3