Tabbouleh, a lemony Middle Eastern parsley and grain salad, is often served as part of a selection of appetizers or small dishes called mezze (much like tapas in Spain). It is traditionally made with bulgur wheat, but here I’ve made it with quinoa instead.
3 cups water
1 cup quinoa
1/2 teaspoon salt
12 ounces cherry tomatoes
1 medium cucumber peeled, seeded, diced
1/3 cup finely chopped fresh flat-leaf parsley
1/3 cup finely chopped fresh mint
1/2 cup thinly sliced green onions
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
1/4 teaspoon ground cumin
1/4 teaspoon ground cinnamon
Bring the quinoa and salt, and 3 cups water to a boil in a medium saucepan over high heat. Cover, reduce heat to medium low, and simmer 12-15 minutes until the water is absorbed and the quinoa is translucent and tender. Immediately fluff the quinoa with a fork and turn out onto a baking sheet to cool.
In a large bowl, combine the cooked cooled quinoa with the cherry tomatoes, cucumbers, parsley, mint, green onions, olive oil, lemon juice, cumin, cinnamon and 1 teaspoon salt. Toss well. Cover and refrigerate to let the flavors mingle, at least 2 hours or overnight.
Before serving, let sit at room temperature for 20-30 minutes. Taste and season with more salt & pepper as needed. Makes 8 servings.
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