Quinoa Tabouleh with Peruvian Mint (Egg-Free)

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 cup Cucumber, diced
• 1 cup Tomato, diced
• 1/2 cup Red Onion, finely chopped
• 1/4 cup Huacatay (Peruvian Mint), chopped
• 1/4 cup Fresh Parsley, chopped
• 1/4 cup Lime Juice
• 2 tbsp Olive Oil
• 1/2 tsp Salt
• 1/4 tsp Black Pepper

Instructions

1. 1Rinse the 1 cup of Quinoa thoroughly under cold running water using a fine-mesh sieve. Place the rinsed quinoa in a medium saucepan with the 2 cups of Water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and spread it on a plate or baking sheet to cool completely, about 15-20 minutes.
2. 2While the quinoa is cooling, prepare the vegetables. Cut the 1 cup of Cucumber into 1/2-inch cubes. Cut the 1 cup of Tomato into 1/2-inch cubes. Finely chop the 1/2 cup of Red Onion. Chop the 1/4 cup of Huacatay (Peruvian Mint). Chop the 1/4 cup of Fresh Parsley.
3. 3In a large bowl, combine the cooled 1 cup of Quinoa, the diced 1 cup of Cucumber, the diced 1 cup of Tomato, the finely chopped 1/2 cup of Red Onion, the chopped 1/4 cup of Huacatay (Peruvian Mint), and the chopped 1/4 cup of Fresh Parsley.
4. 4In a small bowl, whisk together the 1/4 cup of Lime Juice, the 2 tbsp of Olive Oil, the 1/2 tsp of Salt, and the 1/4 tsp of Black Pepper until well combined.
5. 5Pour the dressing over the quinoa and vegetable mixture in the large bowl. Toss everything together gently until all ingredients are evenly coated with the dressing.
6. 6Cover the bowl and place it in the refrigerator to chill for at least 30 minutes. This allows the flavors to meld together.

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