Quinoa Tabbouleh
  • 1cup quinoarinsed
  • 1/2tsp salt
  • 2Tbsp lemon juice
  • 1clove garlicminced
  • 1/2cup olive oil
  • pepperto taste
  • 1-2 cucumberscut into 1/4″ pieces
  • 1pint cherry tomateshalved
  • 2/3cup parsleychopped
  • 1/2cup mintchoppped
  • 2 scallionsthinly sliced
  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.
  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.