This is an awesome recipe for potlucks and picnics--especially when you're not sure if anyone's vegan or gluten intolerant. It's easy to make ahead and is excellent fresh or even days later. I seem to always end up doubling this recipe, and enjoying it for days. —Keith and Joe
Chopped Fresh Basil
Chopped Fresh Mint
Freshly Squeezed Lemon Juice
Extra Virgin Olive Oil
Cucumber, Peeled, Seeded and Chopped
Medium Heirloom Tomatoes, Seeded and Chopped
Cloves Garlic, Minced
Red Onion, Finely Minced
Scallions, Finely Minced
Sea Salt (to taste)
Ground Pepper (to taste)
In This Recipe
Bring water to a boil in 1-2 quart saucepan.
Stir in quinoa and return to a boil, then turn down to medium and cook, covered for 12 minutes, stirring occasionally to keep quinoa from scorching.
Remove from heat, stir in the minced garlic and onion, fluff with fork and allow to sit, covered for 15 minutes.
Allow quinoa to cool to room temperature, fluffing occasionally with fork.
Transfer quinoa to a large bowl and gently stir in herbs and vegetables.
In a separate bowl, whisk lemon juice briskly while slowly drizzling in olive oil. Pour over tabouli and stir gently to combine completely.
Add sea salt and pepper to taste, then refrigerate for at least 2 hours to allow flavors to meld. Quinoa is best served at room temperature, but it's delicious cold, too.