Lebanese Tabbouleh Salad with Quinoa

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 2 medium Tomatoes
• 1 medium Cucumber
• 1 cup Fresh Parsley
• 0.5 cup Fresh Mint
• 0.5 cup Green Onion
• 0.25 cup Lemon Juice
• 0.25 cup Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Measure 1 cup of quinoa into a fine-mesh sieve and rinse it under cold running water for about 30 seconds until the water runs clear. Place the rinsed 1 cup of quinoa in a medium saucepan and add 2 cups of water. Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the quinoa with a fork and spread it out on a baking sheet to cool completely, which should take about 15-20 minutes.
2. 2While the quinoa is cooling, prepare the vegetables. Dice the 2 medium tomatoes into 1/2-inch cubes. Dice the 1 medium cucumber into 1/2-inch cubes. Finely chop the 1 cup of fresh parsley. Finely chop the 0.5 cup of fresh mint. Thinly slice the 0.5 cup of green onion.
3. 3In a large bowl, combine the cooled 1 cup of cooked quinoa with the diced 2 medium tomatoes, diced 1 medium cucumber, chopped 1 cup of fresh parsley, chopped 0.5 cup of fresh mint, and sliced 0.5 cup of green onion.
4. 4Add the 0.25 cup of lemon juice, 0.25 cup of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper to the bowl with the quinoa and vegetables.
5. 5Gently toss all the ingredients together until they are well combined and evenly distributed. Ensure the dressing coats all the ingredients.
6. 6Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to meld together, making the salad more delicious.
7. 7Serve the Lebanese Tabbouleh Salad with Quinoa chilled.

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