Quinoa Tabbouleh

[yosemite_ca]

This is not original recipe of Quinoa Tabbouleh.
 I modified it to my own taste, like added scallions and used persian cucumber. But this is how I like it. This is traditional Middle Eastern dish.
Very delicious. You can use white quinoa, but red or black is better.


INGREDIENTS

• 1 cup quinoa, rinsed well (otherwise it will be bitter)
• 1/2 teaspoon kosher salt plus more
• 2-3 tablespoons fresh lemon juice
• 1-2 garlic cloves, minced
• 1/2 cup extra-virgin olive oil
• Freshly ground black pepper
• 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

INSTRUCTIONS

1. To make the quinoa, first rinse one cup of quinoa  under running water. That washes away the bitter saponins on the surface.
2. Dump the rinsed quinoa into a medium sized pan on the stove. Add two cups of water and bring the mixture to a boil.
3. Cover and simmer for fifteen to twenty minutes, until the water is absorbed. Once it’s done, remove from heat and fluff the quinoa with a fork.
4. Let the quinoa cool, then toss in the rest of your ingredients.
5. Add more olive oil, salt or pepper, and/or vinegar to taste.
6. If you have time, cover and let the salad chill in the refrigerator for a few hours or overnight, to let the flavors blend together. Tastes better next day.