
QUINOA TABBOULEH

The classic Middle Eastern salad gets an of-the-moment upgrade with some quinoa.. yaaay. The tiny little nutritional powerhouse is loaded with lots of protein, making this dish both a delicious vegetarian main course and a summer-suitable side or snack!
Prep 15m Cook 15m
Ingredients:
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1 cup quinoa, rinsed well
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1/2 teaspoon kosher salt plus more
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2 tablespoon fresh lemon juice
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1 garlic clove, minced
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1/2 cup extra-virgin olive oil
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Freshly ground black pepper
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1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4" pieces
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1 pint cherry tomatoes, halved
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2/3 cup chopped flat-leaf parsley
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1/2 cup chopped fresh mint
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2 scallions, thinly slice
Directions:
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.