*  Exported from  MasterCook  *

                     Pressure Cooked Quinoa Tabboule

Recipe By     : Cooking Under Pressure, copyright 1989
Serving Size  : 1    Preparation Time :0:00
Categories    : Grain

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cooked quinoa (up to 5 c ) -- room temperature
   2      stalks        celery -- finely minced
   2      large         carrots -- finely minced
   4                    scallions -- finely minced
   2      cups          finely minced fresh parsley
     1/2  cup           olive oil (up to 3/4 c)
     1/3  cup           lemon juice (up to 1/2 c) -- * see note
   1      tablespoon    Dijon-style mustard
   2      teaspoons     dried mint flakes
     1/2  teaspoon      salt -- or to taste
                        ***garnish***
                        cherry or diced tomatoes -- optional

serves 6 to 8

*This salad often needs to be "zipped up" with additional fresh lemon juice aft
er overnight refrigeration.


Cook Quinoa according to basic directions.
In a large bowl, combine the quinoa, celery, carrots, scallions, and parsley.  
In a jar, or with a food processor or blender, combine 1/2 cup olive oil, 1/3 c
up lemon juice, mustard, mint, and salt until well blended.  Pour over the quin
oa mixture and toss to thoroughly coat the grains.  Taste and add more olive oi
l, lemon juice or salt as needed.  Serve immediatelyor refrigerate until needed
.  Before serving, garnish with tomatoes, if desired.

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