Quinoa Tabbouleh

Serves 4

photo by denise johnson

1 cup quinoa, rinsed well and drained

1 3/4 cup water

sea salt, optional

1/2 cucumber, sliced and diced

3 scallions, chopped

1 cup tomato, chopped

1/4 cup chopped fresh mint (parsley may be substituted if mint is not available)

Dressing:

Juice of 2 lemons

1/4 cup extra virgin olive oil

Sea salt

  1. Bring quinoa to a boil with water and salt.
  2. Cover, reduce flame to low. Cook 20-25 minutes.
  3. Spread cooked quinoa on large platter to cool.
  4. Meanwhile, whisk dressing ingredients together.
  5. Combine salad ingredients and dressing,
    refrigerate until chilled.

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