Recipe – Quinoa Tabbouleh Salad

Prep Time

10 minutes

Cooking Time

N/A

Yields

8 servings

Prep Notes

Cook quinoa ahead of time – Bring quinoa, 1/2 teaspoon salt, and 2 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 15 minutes. Remove from heat and let stand, covered, for 15 (or more) minutes, until water is absorbed and quinoa is fluffy. Fluff with a fork. Let cool.

Ingredients

• 2 cups quinoa, cooked
• 1/2 teaspoon kosher salt plus more
• 2 cups water
• 1/4 c fresh lemon juice
• 2 garlic cloves, minced
• 1/4 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large cucumber or 3 Persian cucumbers, cut into 1/4″ pieces (I do these unpeeled, but you can peel them if you like)
• 1 pint cherry tomatoes, halved
• 1 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 5 scallions, thinly sliced

Directions

1. Whisk lemon juice and garlic in a small bowl. 
2. Gradually whisk in olive oil.
3. Season dressing to taste with salt and pepper.
4. In a large bowl, mix in 1/4 cup of the dressing in with the prepared quinoa.
5. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat.
6. Season to taste with salt and pepper. 
7. Drizzle remaining dressing over (if desired) and toss again.

Notes

• This can be partially made 1 day ahead, up through step 9.
• Cover the quinoa and remaining dressing separately; refrigerate.
• The next day, add the vegetables and remaining dressing, if desired.