Quinoa Tabbouleh
Ingredients
- 1 cup uncooked quinoa
- Sea salt
- 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
- 3/4 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
- 1/3 cup freshly squeezed lemon juice
- 1/3 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.