Quinoa Tabouli

Recipe from The Grain & Salt Society (spring 2001)

INGREDIENTS

• 1 cup quinoa
• 2 cups water
• 1/2 tsp sea salt
• 1 cucumber, diced
• 1/2 cup parsley, finely chopped
• 1/2 cup scallions, finely sliced
• lettuce leaves as a garnish

Mint Garlic Dressing:

• 1/4-1/3 cup fresh lemon juice, or to taste
• 1/2 cup unrefined organic olive oil
• 1 clove garlic, minced
• 1 Tbsp fresh mint leaves, minced

METHOD

1. Thoroughly rinse quinoa; place in a saucepan with sea salt and 2 cups of water, bring to a boil then reduce heat to a simmer; cook 10-15 minutes.
2. Remove from heat, cover and let sit for 10 minutes. Fluff with a fork.
3. When quinoa is cool, add cucumber, parsley and scallions.
4. Make the mint garlic dressing by combining lemon juice, mint and garlic in a blender. Turn the blender on and slowly add olive oil to emulsify.
5. Toss mint garlic dressing with the cooked quinoa. Chill before serving. Serve on lettuce leaves.