Quinoa Tabbouleh Salad
(from Margie’s recipe box)
Quinoa, a nutritious and protein-rich grain, is the main ingredient in this trendy variation on the classic Middle Eastern dish
Source: http://action.humanesociety.org (Recipe slightly adapted from BonAppetit.com)
Serves 6 peopleCategories: Quinoa, Salad, Tabbouleh
Ingredients
- 1 cup quinoa, rinsed well
- 1/2 teaspoon kosher salt, plus more to taste
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/3 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large cucumber, cut into 1/4-inch pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
Directions
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Bring the quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce the heat to medium low, cover, and simmer until the quinoa is tender (about 10 minutes).
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Remove the quinoa from the heat and let it stand, covered, for 5 minutes. Then fluff the cooked quinoa with a fork, and spread it out on a large rimmed baking sheet to cool.
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Meanwhile, prepare the dressing: In a small bowl, whisk together the lemon juice and garlic, then gradually whisk in the olive oil. Season the mixture with salt and pepper to taste.
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Transfer the cooled quinoa into a large bowl and mix in 1/4 cup of the dressing.
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Add the chopped cucumber, tomatoes, herbs, and scallions and toss together. Season to taste with salt and pepper, and drizzle any remaining dressing over the mixture.
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Tip: This recipe can be made one day ahead of time. Cover the remaining dressing and quinoa separately and chill before combining and serving.