Quinoa Salad( Tabbouleh-style) with Pecans

By blum099

Ingredients

• 2/3 cup golden quinoa
• 1 1/3 cup water
• ~~~~~~~~~~~
• 2-4 TBS lemon juice, freshly squeezed
• 3-4 TBS extra virgin olive oil
• 2-4 TBS flat leaf parsley, chopped
• 1-2 TBS mint, chopped
• 2 scallions, finely chopped
• 2 roma tomatoes, peeled, seeded and diced (I don't bother with peeling and seeding)
• 1 small cucumber, diced (I like to use the small Persian cucumbers)...optional
• 1/3-1/2 cup chopped pecans
• salt and pepper to taste

Preparation

Step 1

1. Wash and rinse quinoa well.... this is important, as you want to take out all the bitterness/pesticides from the quinoa.
2. In a saucepan, add quinoa and water. Bring to a boil. Cover and reduce heat to a simmer. Cook for 10 minutes and then turn off heat and leave the covered saucepan on burner for an additional 10 minutes. Fluff with a fork and allow the quinoa to cool.
3. Add the chopped vegetables, the herbs, some of the olive oil and lemon juice... season with salt and pepper. Taste the salad and adjust... add extra oil, lemon juice, and salt, if needed. Stir in the nuts.