Name: Quinoa Tabbouleh
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 3 servings
Ingredients: 1 cup quinoa (dry); 2 cup water; 1 cup roma tomatoes (finely diced (about 2)); 0.5 cup cucumber (finely diced); 0.5 null red onion (finely diced); 0.5 bunch flat leaf parsley (leaves finely chopped); 0.25 cup fresh mint (finely chopped); 1 tbsp extra virgin olive oil (or tahini); 1 tbsp tahini ((if using oil, omit water)); 1 tbsp water ((for tahini version only)); 1 null lemon juice (from 1 lemon); 1 null lemon zest (from 1 lemon); 0.5 tsp sea salt (plus more to taste)

Instructions

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1

Add the dry quinoa (1 cup) and water (2 cups) to a medium saucepan. Bring to a boil, then cover and cook according to package instructions for approximately minutes (20). Set aside to cool slightly.
2

While the quinoa cools, prepare the dressing. In a large bowl, whisk together the extra virgin olive oil (1 tbsp) (or tahini (1 tbsp) + water (1 tbsp)), juice (1 lemon), zest (1 lemon), and sea salt (0.5 tsp).
3

Add the cooled quinoa (1 cup), roma tomatoes (1 cup), cucumber (0.5 cup), onion (0.5 red), flat leaf parsley (0.5 bunch), and fresh mint (0.25 cup) to the bowl with the dressing. Mix well to combine. Season with additional [sea salt] to taste, if necessary.
4

Serve immediately, or chill in the fridge before serving. Leftovers will keep in the fridge for up to 5 days.