Cooked - Quinoa Tabbouleh

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Quinoa Tabbouleh

6.0

1 cup quinoa, rinsed well

½ teaspoon kosher salt plus more

2 tablespoon fresh lemon juice

1 garlic clove, minced

½ cup extra-virgin olive oil

Freshly ground black pepper

1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces

1 pint cherry tomatoes, halved

⅔ cup chopped flat-leaf parsley

½ cup chopped fresh mint

2 scallions, thinly sliced

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Bring quinoa, ½ teaspoon salt, and 1 ¼ 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.
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in ¼ cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMiddle Eastern

Occasions🍗Barbecue📆Everyday🏞️Picnic

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 45 weeks ago

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