Quinoa Tabbouleh


(Adapted from epicurious.com)

This summery salad is an easy crowd pleaser that also stores well in the refrigerator. Quinoa and parsley add a distinctive flavor to this version of the classic Middle Eastern salad. Unlike other grains, quinoa is a complete protein and a great source of antioxidants. Additionally, parsley increases the nutrient content of this delicious salad with ample amounts of vitamins A, C, and K.

Ingredients (Serves 6)

  • 1 cup quinoa, rinsed well
  • 1/2 teaspoon kosher salt plus more
  • 2 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1/2 cup extra-virgin olive oil
  • 2 tsp red wine vinegar or apple cider vinegar
  • Freshly ground black pepper
  • 1 large cucumber seeded, peeled and diced
  • 1 pint cherry tomatoes, halved
  • 2/3 cup finely chopped flat-leaf parsley
  • 1/2 cup finely chopped fresh mint
  • 2 scallions, thinly sliced
  • 1/3 medium red onion diced

Preparation

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,  for about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

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.

Add cucumber, tomatoes, herbs, chopped onion, and scallions to a bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over the salad.

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