Quinoa Tabbouleh

Step 1

In a large saucepan, bring water and 1/2 teaspoon sea salt to a boil. Add quinoa. Reduce heat; cover and simmer until liquid is absorbed, 12-15 minutes. Remove from the heat; fluff with a fork. Transfer to a bowl; cool completely.

Step 2

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Add parsley, cucumber, tomatoes, green onions and mint. In a small bowl, whisk lemon juice, olive oil, pepper and remaining 1/2 teaspoon sea salt; drizzle over salad and toss to coat. Let stand 30 minutes before serving. Refrigerate leftovers.

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©tasteofhom

• 2 cups water

• 1 cup quinoa, rinsed

• 1 teaspoon sea salt, divided

• 3 cups chopped fresh parsley

• 1 cup chopped English cucumber

• 3 plum tomatoes, chopped

• 8 green onions, chopped

• 1/4 cup chopped fresh mint

• 1/4 cup lemon juice

• 1/4 cup extra virgin olive oil

• 3/4 teaspoon coarsely ground pepper