Crab Tabouli with Quinoa

I demonstrated this dish in cooking class one night and my students took one look at the recipe and said they would never make it; too many ingredients!. But after tasting it they agreed that this dish was REALLY worth the effort!!

Serves 4

1 cup quinoa
3 cup boiling water
1 tart apple2 Roma tomatoes-  diced small
1 medium cucumber-  diced small
3 whole scallions-  sliced thin on diagonal
1 yellow tomato- small diced
2 Tablespoons chopped spearmint
2 Tablespoons chopped basil
1/3 cup sliced black olives
1/2 cup fresh mayonnaise
2 Tablespoons lemon juice
1 pound lump crabmeat
salt and pepper

1)  Toast quinoa on stovetop, in heavy skillet, shaking pan, until lightly browned. transfer to a bowl, pour in boiling water, cover tightly and let sit for about and hour. Or you can simmer on low until liquid is completely absorbed.  Drain and cool.

2)  Combine all ingredients except crab. fold in crab and season to taste. Cover and refrigerate for 2-4 hours.