Quinoa Tabbouleh
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Quinoa Tabbouleh
Category
Potatoes, Pastas and Grains
Ingredients
- 1 cup quinoa
- ½ teaspoon Fustini's Pyramid Flake salt
- 1 tablespoon fresh lemon juice
- 1 tablespoon Fustini's Grapefruit balsamic
- 1 garlic clove, minced
- ½ cup Fustini's Gremolata olive oil
- fresh ground pepper
- 1 large English cucumber, cut into ¼” pieces
- 4 Roma tomatoes, diced (or pint of cherry tomatoes, halved)
- 2/3 cup chopped parsley
- ½ cup chopped fresh mint
- 2 scallions, thinly sliced
Ingredients
Directions
- Bring quinoa, ½, teaspoon salt and 1 ¼, cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender for about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Meanwhile, whisk lemon juice, balsamic and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper. Spread quinoa on a large baking sheet. Let cool. Transfer to a large bowl, mix in ¼, cup of dressing. Add cucumber, tomatoes, herbs and scallions to bowl with quinoa, toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over the top.