Quinoa Tabbouleh
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 2 tablespoon fresh lemon juice
- 2 scallions, thinly sliced
- 1/2 cup chopped fresh mint
- 1 garlic clove, minced
- 1 pint cherry tomatoes, halved
- 1/2 teaspoon kosher salt plus more
- Carbohydrate 25 g(8%)
- Fat 20 g(31%)
- Fiber 4 g(16%)
- Protein 5 g(11%)
- Saturated Fat 3 g(14%)
- Sodium 170 mg(7%)
- Calories 292
Preparation Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
Preparation Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in 1/4 cup dressing. DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
