Quinoa Tabbouleh-Style Salad

Ingredients

• 1 cup dry quinoa, rinsed
• 1 3/4 cups water
• 1/4 tsp salt, plus more to taste
• 2 cups finely chopped fresh flat-leaf parsley (tightly packed)
• 1/4 cup finely chopped fresh mint
• 3 medium tomatoes, seeded and finely diced
• 3 scallions, thinly sliced
• 1 Persian cucumber, finely diced
• 1/3 cup fresh lemon juice
• 1/2 cup extra-virgin olive oil
• 1 garlic clove, minced
• 1/4 tsp black pepper

Instructions

1. Rinse the quinoa in a fine-mesh strainer under cold water for 30 seconds, rubbing the grains gently with your fingers to remove the bitter outer coating.
2. Combine the rinsed quinoa, water, and 1/4 teaspoon salt in a small saucepan and bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover with a lid, and simmer undisturbed for 15 minutes, until all the water is absorbed and small curly white spirals appear on the grains.
4. Remove the pot from the heat, keep it covered, and let the quinoa steam for 5 minutes, then fluff it with a fork and spread it on a baking sheet to cool completely to room temperature (about 15 minutes), since warm quinoa will wilt the herbs.
5. While the quinoa cooks, gather the parsley into a tight bundle on a cutting board and use a rocking motion with a chef's knife to finely mince it, holding the tip of the knife down and pivoting the blade through the pile.
6. Finely mince the mint leaves the same way, stacking a few leaves at a time and slicing into thin ribbons before chopping crosswise.
7. Cut each tomato in half, use a small spoon to scoop out the seeds and juicy core, and finely dice the remaining firm flesh into 1/4-inch pieces.
8. Trim the root ends off the scallions and slice thinly on a diagonal, using both the white and light green parts.
9. Trim the ends off the cucumber and dice it into small 1/4-inch pieces, discarding any very seedy center if it is watery.
10. In a small bowl, whisk together the lemon juice, minced garlic, remaining salt, and pepper, then slowly whisk in the olive oil in a steady thin stream until the dressing looks pale, thick, and well combined.
11. In a large bowl, combine the cooled quinoa, parsley, mint, tomatoes, scallions, and cucumber.
12. Pour the dressing over the salad and toss thoroughly with two large spoons until every grain and herb is coated.
13. Taste and adjust with a pinch more salt or a squeeze of lemon if needed, then let the salad rest for 10 minutes before serving so the flavors meld.

Tips

Why You'll Love This

• Naturally gluten-free with more protein than traditional bulgur tabbouleh
• Bursting with fresh herbs for a bright, clean flavor
• Great make-ahead dish that improves after a few hours in the fridge

Nutrition

Nutrition values are estimated per serving based on the ingredients used.