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Quinoa Tabbouleh
Ingredients
1 cup
quinoa
1/2 teaspoon
kosher salt plus more
2 tablespoon
fresh lemon juice
1 clove
garlic, minced
1/2 cup
extra-virgin olive oil
Freshly ground black pepper
Spices and Seasonings
1 large
English hothouse cucumber, cut into 1/4" pieces
1 pint
cherry tomatoes, halved
2/3 cup
chopped flat-leaf parsley
1/2 cup
chopped fresh mint
2
scallions, thinly sliced
Instructions
STEP 1
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.
STEP 2
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
STEP 3
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.
STEP 4
Add cucumber, tomatoes, herbs, and scallions to the bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
Nutrition Facts
(per serving)
Calories:
2,400 calories
Servings:
6 servings
Carbohydrates:
306 g
Fat:
115 g
Fiber:
37 g
Protein:
52 g
Sugar:
5 g
Meal Effort
Preparation:
15 minutes
Cook:
15 minutes
Total:
30 minutes