Quinoa Tabouleh

Ingredients

• 1 cup (240 ml) quinoa, rinsed
• 1 3/4 cups (420 ml) water
• 3 cups (720 ml) packed chopped fresh curly-leaf parsley
• 1 cup (240 ml) packed chopped fresh cilantro
• ½ cup (120 ml) chopped fresh mint
• 3 Kirby or Persian cucumbers, diced
• 3 plum tomatoes, diced
• 3 scallions, green parts only, chopped
• ½ cup (120 ml) olive oil
• Juice of 2 large lemons (about ½ cup (120 ml))
• 1 tsp (5 ml) kosher salt, or to taste
• Pinch of freshly ground black pepper

Method

1. Combine the quinoa and water in a medium pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes.
2. Remove from the heat and let it sit, covered, for 10 more minutes.
3. Fluff with a fork.
4. Remove from the heat and spread over a baking sheet to cool.
5. To assemble the salad, place the quinoa in a large bowl and add the parsley, cilantro, mint, cucumbers, tomatoes, and scallions, then toss to combine. Add the oil, lemon juice, salt, and pepper, and serve.