Quinoa Tabbouleh
- 1 cup quinoa, rinsed well
- 1/2 teaspoon kosher salt plus more
- 2 tablespoons fresh lemon juice
- 1 garlic clove, minced
- 1/2 cup extra-virgin olive oil
- Freshly ground black pepper
- 1 large English hothouse cucumber or 2 Persian cucumbers, cut into 1/4-inch pieces
- 1 pint cherry tomatoes, halved
- 2/3 cup chopped flat-leaf parsley
- 1/2 cup chopped fresh mint
- 2 scallions, thinly sliced
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Cherry tomatoes (1 pint)
- English hothouse cucumber or 2 persian cucumbers, cut into 1/4-inch pieces, large (1)
- Flat-leaf parsley (2/3 cup)
- Mint, fresh (1/2 cup)
- Scallions (2)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Garlic clove (1)
- Kosher salt plus more (1/2 teaspoon)
- Olive oil, extra-virgin (1/2 cup)
- Pasta & Grains
- Quinoa (1 cup)
- Drinks
- Lemon juice, fresh (2 tablespoons)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published May 19, 2012 (9 months ago).
245 people saved this recipe.
