Quinoa Tabbouleh

To cook the quinoa, rinse it under running water in a fine mesh strainer for 30 seconds. This will help remove any bitter flavor. Transfer the drained quinoa to a saucepan and cover it with 1 ½ cups of fresh water. Add in a ½ teaspoon of salt and bring the liquid to a boil. 2. Once the liquid is boiling, lower the heat to a gentle simmer and cover the pot. Set a timer for 10 minutes. When the timer goes off, remove the pan from the heat but keep the lid on for 5 more minutes. This will let the quinoa finish cooking without burning to the bottom of the pan. Then remove the lid and fluff the quinoa with a fork. 3. While the quinoa cooks, add the olive oil, lemon juice, garlic, and ½ teaspoon of salt to a large bowl. You can also add in the chopped cucumber, tomato, green onions, parsley, and mint. Once the quinoa has cooled slightly, add it to the bowl. 4. Stir well, so everything is evenly coated in the dressing. Then season with another 1/2 teaspoon of salt, if needed. (If the salad tastes bland, you know it needs more salt! I always use 1 ½ teaspoons total.) You can serve this right away, or let it chill in the fridge until you're ready to serve. 5. Leftover quinoa tabbouleh can be stored in an airtight container in the fridge for up to 5 days. Brighten up the flavor with an extra squeeze of lemon juice or a pinch of salt, if needed. (Cold food will have a more muted flavor when compared to serving it at room temperature.) 6. prep5 mins 7. cook0 mins 8. total5 mins