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Quinoa Tabbouleh

Name: Quinoa Tabbouleh
Cuisine: mediterranean
Ingredients: 1 cup quinoa, rinsed well; 1/2 teaspoon kosher salt plus more; 2 tablespoon fresh lemon juice; 1 garlic clove, minced; 1/2 cup extra-virgin olive oil; Freshly ground black pepper; 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces; 1 pint cherry tomatoes, halved; 2/3 cup chopped flat-leaf parsley; 1/2 cup chopped fresh mint; 2 scallions, thinly sliced

A small grocery run gets this on the table.

Ingredients

Steps

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directions

1.
Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups 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 a fork.
2.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
3.
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
4.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Recipes sourced from Epicurious.com.

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