Sunday, October 16, 2016

Quinoa Tabuleh


1 cup quinoa, rinsed well
2 tablespoons fresh lemon juice
1 garlic clove, minced or run through a garlic press
½ cup extra-virgin olive oil
1-2 large cucumbers or 2-3 persian cucumbers, cut into ¼ inch pieces
1 pint cherry tomatoes, halved or larger tomatoes chopped
2/3 cup parsley, chopped
½ cup fresh mint, chopped
2 scallions, thinly sliced

½ teaspoon kosher salt, plus more

Freshly ground black pepper

Bring quinoa, 1/2 tsp. 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.

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

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

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