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Quinoa Tabbouleh

Servings 6
Ingredients
  • 1 cup Quinoa (Rinsed well)
  • 1/2 tsp Kosher salt plus more
  • 2 tbsp Fresh lemon juice (from 1 lemon)
  • 1 Garlic clove (minced)
  • 1/3 cup Extra virgin olive oil
  • dash Freshly ground black pepper (to taste)
  • 1 Large english hothouse cucumber or 2 Persian cucumbers. (Cut into1/4 Pieces.)
  • 1 pt Cherry tomatos (Quartered)
  • 2/3 cup Chopped flat-leaf parsley
  • 1/2 cup Chopped fresh mint
  • 3 Scallions (Thinly sliced)
Bring quinoa, salt, and 1 1/4 cups of water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork.
  1. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa, toss to coat. Season to salt and pepper, drizzle remaining dressing over
  2. Spread out quinoa on a large rimmed baking sheet, let cool. Transfer to a large bowl: mix in 1/4 cup dressing.
  3. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over salad.
Read it online: https://www.eliterecoverymn.com/recipe/quinoa-tabbouleh/