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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

"As for the garden of mint, the very smell of it alone recovers and refreshes our spirits, as the taste stirs up our appetite for meat."
-Pliny, Roman Historian

The refrigerator light goes on...

Once again, foods from the Mediterranean make the best recipes and the healthiest foods. Many of them have much more oil in them than necessary, however and this recipe is an example of how to make small changes. Here the combination of the robust sesame oil with just a touch of honey brings out the other flavors and the oil doesn't dominate.

Mint

There are dozens of varieties of mint but the two you are most likely to find in the market are spearmint and peppermint. As the name implies the peppermint is spicier with a more pungent flavor. Its leaves are brighter green with a purple tinge to the spines and stems.

Because spearmint doesn't contain menthol it is the milder of the two. It has larger grayish-green leaves.

Quinoa Tabbouleh

Servings = 4 | Serving size =about 1 cup

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well in the refrigerator for a maximum of 48 hours.

1 cup	water
1 cup	quinoa
1	lemon (juiced)
1 tsp	honey
1 Tbsp	dark sesame oil
1/4 cup	white onion (minced)
2 Tbsp	fresh mint (chopped)
1 cup	fresh curly parsley (minced)
1 lb	tomatoes (chopped)
1/4 tsp	salt
	fresh ground black pepper (to taste)

Place the water in a small sauce pan over high heat. When the water boils add the quinoa. Reduce the heat until the quinoa is simmering.

While the quinoa is cooking, stir together the lemon juice, honey, sesame oil, onion, mint, parsley and tomato.

When the quinoa is done (about 15 minutes), place in it in the refrigerator to cool. When chilled, add the quinoa to the dressing and toss until well mixed.

Chill.