Quinoa Tabbouleh


Prep Time

15 minutes

Cooking Time

15 minutes

Yields

4 people

Ingredients

• 1 cup quinoa • 1 1/2 cups water • 1 teaspoon coarse salt • 2 cups loosely packed fresh flat-leaf parsley leaves, coarsely chopped • 1/2 cup coarsely chopped fresh mint leaves • 1/2 cup coarsely chopped fresh basil leaves • 1 1/4 teaspoons coarse salt • 1/4 teaspoon freshly ground black pepper • 1 teaspoon finely grated lemon zest • 3 to 4 tablespoons fresh lemon juice (1 to 2 lemons) • 1 medium cucumber, peeled,seeded, and cut into 1/4 inch dice (about 1 cup) • 1/2 cup extra-virgin olive oil • 1 medium tomato, cut into 1/4-inch dice (about 1 cup)

Directions

·         Step 1

·         Cook Quinoa

·         Toast quinoa in a 3-quart pot over medium-high heat, stirringfrequently, until fragrant, 6 to 8 minutes. Add the water and 1 teaspoon saltand bring to a boil. Reduce heat to medium-low, cover, and simmer until grainsare tender, about 15 to 16 minutes. Remove from heat and let stand, covered,for 10 minutes, then fluff with a fork and let cool to room temperature.

·          

·         Step 2

·         Make Tabbouleh

·         Add remaining ingredients and mix thoroughly to combine. Servechilled or at room temperature. Tabbouleh can be prepared up to 2 hours aheadand refrigerated, covered.