Quinoa Tabbouleh

By Genebean

This was adapted from the June 2012 Bon Appitet. I changed the salad dressing the type of tomatoes and cucumber. I also reduced the amount of mint and didn't add any parsley. It has a much cleaner, not heavy taste using the grapeseed oil.

Ingredients

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoon fresh lemon juice
• 3 tablespoons white wine vinegar
• 1 garlic clove, minced
• 1/2 cup Grapeseed oil
• Freshly ground black pepper
• 1 large cucumber, seeded and chopped
• 2 Roma tomatoes, seeded, and chopped
• 4 tablespoons chopped fresh mint
• 2 scallions, thinly sliced

Preparation

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.

Meanwhile, whisk lemon juice,vinegar and garlic in a small bowl. Gradually whisk in 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.

Read More http://www.epicurious.com/recipes/food/views/Quinoa-Tabbouleh-395939#ixzz23FbEW7Vo