here is the recipe that i think he used. i KNOW he used the inca red quinoa because we didn't have wheat germ. i have to say that i like the red quinoa better than the white stuff - and it is marvelous (and pretty) in this tabbouleh.
1 cup raw red quinoa (plus 1 cup water to cook the quinoa accd to package directions...) - this obviously needed to be cooked then cooled.
4 large tomatoes, chopped (and seeded at my request)
2 cups chopped parsley
don't think he added mint but the recipe we have calls for 1 cup of it, chopped
1 bunch of scallions finely chopped
1/2 tsp allspice (not sure if he added that)
1/4 tsp black pepper
1/3 (or more?) FRESH lemon juice (fresh being most important here - thank you lori for the lemons!)
1/3 EVOO
mix all that together and you have such a delicious and nutritionally complete dish! tons of protien, fiber, etc. just wonderful! even better after it sits overnight. (i can vouch for that because i had a bite at 7:30 am!)
i'll add a picture of the final product if i remember to take my camera downstairs...
No mint or allspice, but I did add one cucumber and about half a cup of lemon/lime juice.
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