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Quinoa Tabbouleh

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 45 min
  • $$
Gatheredtable
adapted fromBon App├ętit

Ingredients

  • 1 cup quinoa, rinsed well
  • 2 cups water
  • sea salt and black pepper, to taste
  • 1 garlic clove, minced
  • 2 cucumbers, cut into 1/4" pieces
  • 3/4 pound cherry tomatoes, halved
  • 2/3 cup chopped fresh italian parsley
  • 1/2 cup chopped fresh mint
  • 2 scallions, thinly sliced
  • 1/2 lemon, juiced
  • 1/2 cup extra-virgin olive oil

Directions

Prep: 1. Bring 1 cup quinoa, 1/2 teaspoon salt, and 2 cups water to a boil over high heat. 2. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. 3. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. 4. Spread out quinoa on a large rimmed baking sheet; let cool. 5. Chop garlic, cucumbers, tomatoes, parsley, mint, scallions. Make: 1. Whisk 2 tablespoons lemon juice and garlic in a small bowl. 2. Gradually whisk in olive oil, then season to taste with salt and pepper. 3. Place quinoa in large bowl and mix in 1/4 cup dressing. 4. Add cucumber, tomatoes, herbs, and scallions; toss to coat. 5. Season to taste with salt and pepper. Drizzle remaining dressing over to taste.

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