QUINOA TABBOULEH

Quinoa Tabbouleh image

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 10

1 cup tri-color quinoa (rinsed in cold water)
1 1/4 cups water
1 medium cucumber (peeled and diced (about 1 1/2 cups))
2 medium tomatoes (seeded and diced (about 1 cup))
3 scallions (chopped, some green parts included (about 1/4 cup))
1 cup fresh parsley (chopped finely)
1/4 cup fresh mint (chopped finely)
1/3 cup extra virgin olive oil
3 tablespoons lemon juice (from about 1 large lemon)
1/2 teaspoon kosher salt + more to taste

Steps:

Set a medium saucepan over medium heat. Add the water. Bring to a boil. Add the quinoa, stir, and reduce to a simmer. Cover and cook until all of the water has absorbed, 10-15 minutes. Uncover and fluff with a fork. Let cool for a few minutes.
Add the cucumber, tomatoes, scallions, parsley, and mint to a large bowl. Add the cooled quinoa. Toss together gently.
In a separate small bowl, whisk together the olive oil, lemon juice, and salt. Pour over the veggies and quinoa. Mix well.
Taste and add additional salt if desired. Serve immediately or refrigerate for awhile before serving (I think it's best fully chilled). Keeps for 3-4 days in the fridge.