Author Notes
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
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Ingredients
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1 cup
Quinoa
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2 cups
Water
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3/4 cup
Chopped Parsley
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1/4 cup
Chopped Fresh Basil
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2 tablespoons
Chopped Fresh Mint
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1/2 cup
Freshly Squeezed Lemon Juice
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1/4 cup
Extra Virgin Olive Oil
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1
Cucumber, Peeled, Seeded and Chopped
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1-2
Medium Heirloom Tomatoes, Seeded and Chopped
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2-4
Cloves Garlic, Minced
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1/2 cup
Red Onion, Finely Minced
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1/4 cup
Scallions, Finely Minced
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Sea Salt (to taste)
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Ground Pepper (to taste)
Directions
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Bring water to a boil in 1-2 quart saucepan.
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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.
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Remove from heat, stir in the minced garlic and onion, fluff with fork and allow to sit, covered for 15 minutes.
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Allow quinoa to cool to room temperature, fluffing occasionally with fork.
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Transfer quinoa to a large bowl and gently stir in herbs and vegetables.
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In a separate bowl, whisk lemon juice briskly while slowly drizzling in olive oil. Pour over tabouli and stir gently to combine completely.
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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.
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