Quinoa Tabbouleh

high fiber low cholesterol quinoa salad tabbouleh healthy vegetarian

The Bon Appétit Test Kitchen

6 Servings

Source

Ingredients

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

Method

Bring quinoa, 1/2 tsp. salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

DO AHEAD: Can be made 1 day ahead. Cover remaining dressing and quinoa separately; chill.