2 cups diced unpeeled Persian or Japanese cucumber (or cucumber with a tasty skin)
2 cups halved or quartered cherry tomatoes
4 scallions, thinly sliced
½ teaspoon minced garlic
¾ cup finely chopped fresh flat leaf parsley or as much as you can chop -- the more, the better!
¼ cup finely chopped fresh mint leaves
⅓ cup freshly squeezed lemon juice
⅓ cup unrefined, cold-pressed extra-virgin olive oil
Freshly ground black pepper
Instructions
Rinse quinoa in a bowl with water or place quinoa in a fine mesh sieve and rinse under cold water until water runs clear. Transfer to a saucepan and add a healthy pinch of sea salt and 1 ¾ cups of water. Bring to a boil and simmer until water is absorbed, about 15 minutes. Turn off the heat and let sit covered for 10 minutes.
Transfer quinoa to a serving bowl and allow to cool. Fluff with a fork periodically.
Combine cooled quinoa and remaining ingredients plus 1 ½ teaspoons sea salt. Toss to mix well. Taste for seasoning.
Recipe by Pamela Salzman at https://pamelasalzman.com/quinoa-tabbouleh/