In a medium-sized bowl, soak the quinoa in
cold water for 5 minutes. Drain and rinse under cold running water. In a medium
saucepan, combine the soaked quinoa and water and bring to a boil. Reduce the
heat and simmer, covered for 15-20 minutes, or until just tender. Drain,
reserving the cooking liquid.
In a large
bowl, toss the quinoa with the tomatoes, parsley, mint, green onions,
lemon juice, and cumin. Season to taste with pepper and salt. Chill and
serve on a large serving platter with the romaine lettuce leaves and
garnished with the tomatoes. If you can get them, yellow "cherry"
tomatoes make a very striking contrast here.
If you like a
salad with a little more moisture, add some of the reserved quinoa
cooking liquid when you combine the quinoa with the vegetables and cumin
Serves 6-8
This is much like the traditional bulgur
tabouli but with quinoa. Serve this brightly flavored salad in the
traditional manner, with hummus and pita bread.
