Quinoa Tabbouleh
A fresh and healthy Mediterranean-inspired salad featuring protein-rich quinoa tossed with crisp vegetables, fresh herbs, and a bright lemon-olive oil dressing.
Ingredients
- •1 cup quinoa, rinsed well
- •½ teaspoon kosher salt plus more
- •2 tablespoon fresh lemon juice
- •1 clove garlic
- •½ cup extra-virgin olive oil
- •to taste black pepper
- •1 large English hothouse cucumber
- •1 pint cherry tomatoes
- •⅔ cup flat-leaf parsley
- •½ cup fresh mint
- •2 whole scallions
Cooking 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.
15 min
- 2.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
5 min
- 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.
20 min
- 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.
5 min
