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Salad – Tabouli (GF) Recipe

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This recipe for Salad – Tabouli (GF), by , is from Feed Your Mind, Body and Soul, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Eisenstein
Added: Saturday, January 22, 2011


1 cup uncooked quinoa
2 cups water
2 T. lemon juice
1 clove garlic, crushed (I use the frozen cubes from Trader Joe’s®, defrosted; this product is from Israel)
2 green onions, finely chopped
½ cup parsley, chopped (without stems)
¼ cup fresh mint, chopped (without stems)
1 English cucumber, cut into cubes
1 large tomato, diced
1 T. olive oil
½ cup feta cheese, crumbled

Add quinoa to boiling water. Reduce heat, cover and simmer until water has been absorbed (approximately 15 minutes). Cool quinoa to room temperature; may be refrigerated overnight. In a large bowl, combine cooked quinoa, lemon juice and garlic. Add onions, parsley, mint, cucumber, tomato, oil and cheese. Toss gently until thoroughly mixed. Serve chilled or at room temperature.




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