QUINOA TABBOULEH

The classic Middle Eastern salad gets an of-the-moment upgrade with the "it" grain, quinoa. (Okay, okay, it's technically a seed.) The tiny nutritional powerhouse is loaded with protein, making this dish both a delicious vegetarian main course and a summer-suitable side.

QUINOA TABBOULEH

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup quinoa, rinsed well

  • ½

    teaspoon kosher salt plus more

  • 2

    tablespoon fresh lemon juice

  • 1

    garlic clove, minced

  • ½

    cup extra-virgin olive oil

  • Freshly ground black pepper

  • 1

    large English hothouse cucumber or 2 Persian cucumbers, cut into ¼" pieces

  • 1

    pint cherry tomatoes, halved

  • cup chopped flat-leaf parsley

  • ½

    cup chopped fresh mint

  • 2

    scallions, thinly sliced

Directions

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.


Nutrition

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