Tuesday, December 25, 2012

Quinoa Tabbouleh

2 cups water
1 cup quinoa, rinsed and drained
2-1/4 teaspoons kosher salt, plus more for seasoning
1/4 cup olive oil
1/4 cup freshly squeezed lemon juice
2 cups dry-farmed early girl tomatoes, diced
1 cucumber, peeled, seeded, and medium-diced
1 cup scallions (about 1 bunch), green and white parts diced
1 cup fresh Italian parsley, chopped
  1. Place quinoa in a dry skillet over medium heat, stirring frequently until grain turns deeper in color, about three minutes.
  2. Meanwhile, in a separate saucepan, bring water to a boil. Add quinoa and a 1/4 teaspoon salt. Reduce heat to low, cover, and simmer for 15 minutes. Allow to cool and fluff with a fork.
  3. Combine olive oil, 2 teaspoons salt, lemon juice, tomatoes, cucumber, green onions, and parsley. Stir in cooled quinoa. Season again to taste with more salt as well as pepper. Serve immediately or refrigerate to let flavors further meld.