Quinoa Tabbouleh Salad

Ingredients:

1 cup quinoa

1 1/2 cups water

3 teaspoons salt

1/2 cup fresh lemon juice or lime juice

11/2 teaspoon ground cumin

1/4 cup extra virgin olive oil

3/4 cup parsley, finely chopped

1/4 cup fresh mint, finely chopped

6 – 8 scallions, white part and light green sections, finely chopped

1 red or orange bell pepper, chopped

1 cup cucumber, diced

 

Before cooking, rinse the quinoa thoroughly.

In a medium saucepan, add rinsed quinoa, water and 1 teaspoon salt.  Bring to a boil.  Reduce the heat, cover and simmer for 15 to 20 minutes.  If there’s excess water, drain through a strainer and then spoon the quinoa back into the saucepan.  Let sit uncovered or with a paper towel covering for 16 – 18 minutes.   Use a fork to fluff the quinoa.

To make the dressing, whisk together the lemon (or lime) juice, olive oil, 2 teaspoons of salt, and cumin.

Transfer quinoa to a large bowl, drizzle dressing over and toss until well combined.  Add remaining ingredients and mix until well combined.

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