1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4 inch pieces
1 pint cherry tomatoes, halved
2/3 cup chopped flat-leaf parsley
1/2 cup chopped fresh mint
2 scallions, thinly sliced
Instructions
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.
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 1/4 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.
Originally Submitted
4/16/2013
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