• 2 cups Quinoa or coarse Bulgur, cooked
• 1 cup chopped parsley
• ½ cup chopped scallions
• 2 tablespoons fresh mint or 1 teaspoon dried mint
• 1 clove garlic, pressed
• ½ teaspoon basil
• ½ cup lemon juice
• ¼ cup olive oil
• ¼ cup olives, sliced
• Whole lettuce leaves
• Salt and pepper, to taste

Place all ingredients except lettuce leaves and olives in a mixing bowl and toss together lightly. Chill for 1 hour or more to allow flavors to blend. Wash and dry lettuce leaves and use them to line a salad bowl. Add tabooli and garnish with olives.