Quinoa Tabbouleh

 

Ingredients

• 1/2 cup quinoa (white or multi-colored)
• 2/3 cup water
• Sea salt
• 1 clove garlic, pressed through garlic press
• 1/2 teaspoon lemon zest
• 3 tablespoons lemon juice
• Black pepper
• 4 tablespoons olive oil
• 3 bunches curly parsley, thicker bottom stems removed, and finely chopped (about 3 1/2 cups worth)
• 3/4 ounce package mint (leaves only), finely chopped (about 1/3 cup worth)
• 3 green onions, sliced and finely chopped (about 1/2 cup worth)
• 1 cup finely diced Persian cucumbers
• 1 cup cherry tomatoes, finely diced

Preparation

1. Prepare the Ingredients:

   • Gather and prep all your ingredients as listed.

2. Cook the Quinoa:

   • Rinse the quinoa thoroughly in a fine mesh sieve under cold, running water.
   • In a small non-stick pot or saucepan, bring the 2/3 cup of water and a pinch of salt to a boil.
   • Stir in the rinsed quinoa, cover, and reduce the heat to low. Simmer until cooked, about 20 minutes.
   • Fluff the cooked quinoa with a fork and allow it to cool completely to room temperature (use the fridge to speed up cooling if necessary).

3. Make the Lemon Dressing:

   • In a small jar with a lid or a small bowl, combine the garlic, lemon zest, lemon juice, a couple of pinches of sea salt and black pepper, and the olive oil.
   • Shake the jar vigorously until the dressing is well blended, or use a whisk if using a bowl. Set aside in the fridge until ready to use.

4. Assemble the Tabbouleh:

   • In a large bowl, combine the finely chopped parsley, mint, green onion, Persian cucumbers, cherry tomatoes, and cooled quinoa.
   • Pour the lemon dressing over the tabbouleh and gently toss the ingredients to combine. Add additional salt and pepper to taste if needed.

5. Serve:

   • Serve immediately. Any leftovers can be kept in a covered bowl in the fridge.

Tips & Tidbits

• Mince Herbs by Hand: For best texture, chop and mince the herbs by hand instead of using a food processor.
• Use Ripe Tomatoes: Cherry tomatoes work well, but any ripe tomato finely chopped will do.
• Dress Before Serving: If making ahead, combine all ingredients except the dressing, and dress right before serving for the freshest flavor.
• Quinoa Variety: Use any quinoa variety you prefer—white, red, black, or a multi-color blend will all work well.

Enjoy your Quinoa Tabbouleh!