Quinoa or Amaranth Tabouli

Tabouli, a mid-eastern salad normally made with bulgur wheat, makes light,

refreshing, warm weather fare. Try it with quinoa or amaranth for a delightful new taste.

1 cup quinoa or amaranth
1 cup parsley, chopped
1/2 cup scallions, chopped
2 tbsp fresh mint
1/2 cup lemon juice
1/4 cup olive oil
2 garlic cloves, pressed
1/4 cup olives, sliced
lettuce leaves, whole

Simmer quinoa or amaranth in an equal volume of water for 12-15 minutes. Allow to cool.

Place all ingredients except lettuce and olives in a mixing bowl and toss together lightly. Chill for an hour or more to allow flavours to blend.

Wash and dry lettuce leaves and use them to line a salad bowl. Add tabouli and garnish with olives.

Serves 4.