Quinoa Tabbouleh

Ingredients

• 2 cups water
• 1 cup quinoa
• 2 cup chopped Italian parsley
• ½ cup chopped scallions
• 2 medium tomatoes chopped
• 2 tbsp chopped fresh mint
• 1 minced garlic clove
• 1 tbsp chopped fresh basil
• ½ cup fresh lemon juice, about 2 medium lemons
• ¼ cup olive oil
• ¼ tsp kosher salt
• ¼ tsp freshly ground white pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Rinse the quinoa in a fine strainer under cold running water. Put it in a saucepan with the water and bring to a boil over medium-high heat.

2. Reduce the heat to low, cover and simmer for 15 minutes until the water is absorbed. Remove from heat and let stand covered for 5 minutes.

3. Fluff the quinoa with a fork and spread it on a tray to cool to room temperature.

4. Meanwhile, finely chop the Italian parsley, mint, basil, scallions and tomatoes, and mince the garlic clove.

5. Whisk the lemon juice, olive oil, kosher salt and white pepper together in a small bowl.

6. Put the cooled quinoa, chopped tomatoes, scallions, herbs and garlic in a large bowl.

7. Pour the dressing over the salad and toss well. Taste and adjust the salt and pepper.

8. Chill for 15 minutes so the flavors blend, then serve cold or at room temperature.