Quinoa Tabouli

Here’s just one of the many things to do with quinoa.  Thanks, Gord, for the recipe.  This recipe is blood type O friendly.

Water, 2 cups
Fresh lemon juice, 1/2 cup
Quinoa, 1 cup
Olive oil, 1/3 cup
Tomatoes, 3 medium-sized
Fresh mint, 2 Tbsp
Parsley, 1 1/2 cup
Scallion, 1 cup
Grey sea salt

Rinse quinoa to remove the bitter coating in a fine sieve, you may rub it to assist this process.  Cook the quinoa by putting it a pot with a cover with the water and bringing to a boil.  Reduce heat to low, cover and let cook for 10 – 15 minutes.  You can turn off the heat after 10 minutes and let stand for the additional 5 min.  Let the quinoa cool to room temperature.  Dice tomatoes and chop the parsley, scallion and mint.  Combine the olive oil and lemon with a bit of salt and mix or shake vigorously.  Combine quinoa with the chopped vegetables and pour the oil mixture over top.  Let stand for 15 minutes.   Keeps in the fridge for up to 2 days.