Recipe - Quinoa Tabbouleh

1 cup Quinoa
1 14.5oz can vegetable broth
2 tablespoon Pine nuts
8 Cherry tomatoes, each cut
Into eighths
2 Green onions, thinly cut or sliced up
One fourth cup Finely chopped parsley
1 tablespoon Finely chopped mint
1 tablespoon Finely chopped cilantro
4 tablespoon Fresh lemon juice
2 tablespoon Olive oil
One fourth teaspoon Salt

1. Put the quinoa in a fine sieve and rinse well with water. (This will
remove the bitter coating of the quinoa.) Drain well. 2. Put into a large
nonstick skillet and toast 3 minutes. Add the vegetable broth and bring to
a boil. Cover, reduce the heat to mediumlow, and cook 12 minutes. Drain
well. Spread onto a papertowel lined baking sheet or plate and let sit
about 5 minutes to absorb excess liquid. Transfer to a bowl. 3. Put the
pine nuts into a small skillet and place over medium heat. Time 5 minutes,
shaking the pan occasionally, and remove from the heat. Let finishing
toasting in the hot skillet. 4. Combine the quinoa, pine nuts, tomatoes,
green onions, parsley, mint and cilantro. Combine the lemon juice, olive
oil and salt in a small jar. Pour over the salad, mixing well. Refrigerate;
bring the salad to room temperature before serving.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini