Week #17 of 52 recipes in 52 weeks

This week's recipe is the Tabouli recipe but again with slightly different ingredients like quinoa and matta rice which is my own concoction. Matta rice is mainly used in Kerala, Southern India and has a very low glycemic index. But if you dont have that handy, just use quinoa. Quinoa and lemon and parsley makes for a very healthful and filling salad recipe which can easily be a main dish when combined with a couple of tofu strips or some fish or chicken.

Ingredients :
Broken Matta Rice and Quinoa- 1/4 cup each
Parsley- 2 bunches (1-1/2 cups)
Mint-1 bunch
Lemon- juice of 2 big lemons
cucumber- 1 diced
onion- -1 diced
tomatoes- 1 diced
salt and pepper to taste.

Method:

Cook Matta Rice and Quinoa together with 2 cups water and cook in rice cooker. Allow to cool. Cut parsley into very small bits and pour lemon juice over it and let it rest for at least 30 minutes to an hr. Cut mint up and Now add all other ingredients together and mix well. This salad is best served cool the next day when all the flavors mix and combine...
Enjoy!