Tabouli with Quinoa

Ingredients:

  • 1 cup quinoa (rinsed well)
  • ½ tsp salt
  • 2 tbsp lemon (juice only)
  • 1 garlic clove (minced)
  • ½ cup olive oil (extra virgin)
  • black pepper (freshly ground)
  • 1 English cucumber (cut into ¼" pieces)
  • 1 pint cherry tomatoes (halved)
  • ⅔ cup flat-leaf parsley (chopped, about 1 oz. trimmed)
  • ½ cup fresh mint (chopped, about 1.2 oz trimmed)
  • 2 scallions (thinly sliced)

Instructions:

  1. 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, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
  3. 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.
  4. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Servings: 10

Source: http://www.epicurious.com/recipes/food/views/Quinoa-Tabbouleh-395939