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.
(Recipe retrieved from www.quinoa.net)