Quinoa Tabbouleh

Photo by Jason Lowe

adapted from The Bon Appetit Test Kitchen
via Katy Lonergan

serves 6

1 cup quinoa, rinsed well

½ teaspoon Kosher salt plus more

2 tablespoons fresh lemon juice

1 garlic clove, minced

½ cup extra-virgin olive oil

Freshly ground black pepper

1 large English hothouse cucumber or 2 Persian cucumbers, cut into ¼-inch pieces

1 pint cherry tomatoes, halved

⅔ cup chopped flat-leaf parsley

½ cup chopped fresh mint

2 scallions, thinly sliced

Bring quinoa, ½ teaspoon salt, and 1¼ 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 ¼ cup dressing. 

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.

This can be made one day ahead; just be sure to keep dressing and quinoa separate until ready to serve.