Quinoa Tabbouleh Salad

Ingredients

• Quinoa

  raw

  1 cup or 170g

• Parsley

  raw

  75g

• Mint

  Freshdirect

  50g

• Tomatoes

  red, raw

  3 medium whole or 369g

• Scallions

  raw

  ¼ cup, chopped or 25g

• Lemon juice

  ¼ cup or 61g

• Olive oil

  ¼ cup or 54g

• Salt

  table

  ¾ tsp or 5g

Directions

1. Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.
2. Spread quinoa in the bottom of a stainless steel skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, until the moisture is gone.
3. Continue to cook the quinoa over medium heat, stirring frequently, for roughly 10 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.
4. Pour quinoa into saucepan along with 1 1/2 cups of water. Bring to a boil, then reduce to a simmer and cover the pan.
5. Cook quinoa for 10-12 minutes until tender, but not mushy. Stir and let cool to room temperature.
6. Place minced fresh parsley and mint in a medium salad bowl.
7. Whisk together the lemon juice, olive oil and salt.
8. Seed the tomatoes by quartering them, then use your fingers or a paring knife to remove the seeds.
9. Dice the tomatoes into small pieces.
10. Add the finely chopped tomatoes to the green herbs along with the chopped scallions, cooked quinoa, and olive oil lemon juice dressing. Stir gently to combine.
11. Season with additional salt or lemon juice to taste, if desired. Serve at room temperature, or chill in the refrigerator.
12. Some people like to add garlic to their tabbouleh. If you want a garlicky flavor, add a well-minced raw clove to the salad. Enjoy!
13. Recipe by: Tori Avey (source: https://toriavey.com/toris-kitchen/quinoa-tabbouleh-salad/)