Rainbow Quinoa Tabouli

By Mom_s

Ingredients

• 1 Cup tricolor quinoa (a mixture of equal parts white quinoa, red quinoa and black quinoa)
• 3 Cups water
• Salt to taste
• 1/2 Cup fresh lemon juice
• 1/2 Tsp. ground cumin
• 1/4 Cup extra virgin olive oil
• 1 cup finely chopped flat-leaf parsley
• 1 bunch scallions, white part and green, finely chopped
• 1 red bell pepper, chopped
• 1 finely diced cucumber
• small leaves romaine lettuce, for garnish
• 1 lb. dices ripe tomatoes

Preparation

Step 1

1. Combine the quinoa with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.

2. Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves. Yield: Serves four to six. Advance preparation: The cooked quinoa will keep for four days in the refrigerator. You can make the salad several hours ahead and refrigerate.