*  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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