2 cups quinoa, cooked                                      1 cup chopped parsley

½ cup chopped scallions                                  2 Tbsp fresh mint or 1Tbsp dried mint

1 garlic clove, pressed                                      ¼ cup olives, sliced

½ tsp basil                                                           ½ cup lemon juice

¼ cup olive oil                                                     salt and pepper to taste

Lettuce leaves, whole

Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.

Serves: 4

(Recipe retrieved from www.quinoa.net)

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