Quinoa Tabbouleh

By norsegal8

Ingredients

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons lemon juice
• 1 garlic clove, minced
• 1/2 cup olive oil
• kosher salt
• black pepper
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped fresh, flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

Details

Servings 6

Preparation

Step 1

Bring the quinoa, 1/2 teaspoon salt and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce the heat to medium-low, cover and simmer until the quinoa is tender, about 10 minutes. Remove from the heat and let stand, covered for 5 minutes. Fluff with a fork.

Meanwhile, mix lemon juice and garlic in a small bowl. Gradually whisk in the olive oil. Season the dressing to taste with salt and pepper.

Spread out the quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. Can be made one day ahead. Cover the remaining dressing and quinoa separately and refrigerate.

Add the cucumber, tomatoes, herbs and scallions to the bowl with the quinoa; toss to coat. Season to taste with salt and pepper. Drizzle the remaining dressing over.