Quinoa Tabbouleh

Ingredients

• 1 cup quinoa (well rinsed)
• 1 teaspoon salt
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1/4 cup extra virgin olive oil
• 1 clove garlic (minced)
• 3 green onions ((scallions), finely chopped)
• 1/2 cup chopped fresh flat leaf parsley
• 1/3 cup chopped fresh mint leaves
• 1 pint cherry tomatoes (halved)
• 1 large English cucumber ( (or 2 medium Persian cucumbers) cut into 1/2-inch pieces)
• 3 ounces crumbled feta
• 1 cup Greek or kalamata olives (pitted and halved, (20 to 24))

Instructions

1. 1

   In a medium saucepan combine quinoa and 2 cups of water. Bring to a rolling boil; reduce heat, cover and keep at a low simmer until liquid has evaporated, about 15 minutes. Remove from heat and let stand 5 minutes. Fluff with fork. Set aside to cool to room temperature. (Recipe note #1)

2. 2

   Once the quinoa is cool, add salt, lemon juice, olive oil, and garlic. Stir to combine; cover and refrigerate for at least 30 minutes or overnight.

3. 3

   About 1/2 hour before you plan to serve the salad, remove the quinoa mixture from the refrigerator and toss with a fork. Add green onions, parsley, mint, tomatoes, cucumber, feta, and olives (leave out a little bit of the feta, parsley, and mint for garnishing the top), and toss gently to combine. Season to taste with salt and freshly ground black pepper. Serve.