Quinoa Tabbouleh

This is such an easy dish to make.  And on top of that, it is healthy.  A great side for any grilled meat or fish. Serves 6

INGREDIENTS

• 1 cup quinoa, rinsed well
• 1/2 teaspoon kosher salt plus more
• 2 tablespoons fresh lemon juice
• 1 garlic clove, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• 1/2 cup chopped fresh mint
• 2 scallions, thinly sliced

PREPARATION

• Bring quinoa, 1/2 tsp. 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.
• Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.
• DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.
  
  
  

RECIPE BY The Bon Appétit Test Kitchen

PHOTOGRAPH BY Jason Lowe

NUTRITIONAL INFORMATION

• Calories (kcal) 290
• Fat (g) 21
• Saturated Fat (g) 3
• Cholesterol (mg) 0
• Carbohydrates (g) 24
• Dietary Fiber (g) 3
• Total Sugars (g) 2
• Protein (g) 5
• Sodium (mg) 170