Tabbouleh is a classic Middle Eastern salad. In this recipe, we swap out the for quinoa. Quinoa is loaded with fiber, and several other vitamins and minerals that are generally low in people's diets. Quinoa has magnesium, potassium, iron, fiber, and folate - making this dish a perfect option as a delicious vegetarian main or side. Pair it with a lean piece of chicken or fish, like the one featured in this salmon salad recipe.
Ingredients:
1/2 cup quinoa, rinsed well
1/4 teaspoon kosher salt plus more
1 tablespoon fresh lemon juice
1 small garlic clove, minced
1/4 cup extra-virgin olive oil
1 Persian cucumbers, cut into 1/4" pieces
1/2 pint cherry tomatoes, halved
1/3 cup chopped flat-leaf parsley
1/4 cup chopped fresh mint
1 scallions, thinly sliced
freshly ground black pepper to taste
Instructions:
Bring quinoa, salt, and 1 cup of 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.
Mix the dressing and vegetables and herbs together. **If preparing in advance, mix ¼ of the dressing with the quinoa and add the rest of the dressing and vegetables and herbs just before serving.
