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Quinoa Tabouli Salad
- 1 cup quinoa, rinsed
- 2 cups water
- 1 pint cherry tomatoes, quartered
- 1/2 cup red onion, minced
- 1 medium cucumber, peeled, seeded, and diced
- 1 cup chopped parsley, packed
- 1/2 cup chopped mint, packed
- Zest and juice of 1 lemon
- 1/4 cup olive oil
- Sea salt and freshly ground black pepper, to taste
- Crumbled feta cheese, optional
Bring water to a boil, add quinoa, return to a boil then cover pot and reduce heat to a simmer. Cook quinoa for about 20 minutes until water is absorbed and kernels pop. Remove from heat and keep covered for an additional 5 minutes. Fluff with a fork. Cool to room temperature. In a large salad bowl, combine cooled quinoa, vegetables and herbs. Add lemon zest, lemon juice and salt and pepper to taste. Toss well. Pour olive oil over salad and mix thoroughly. Taste for salt/sour balance, adding more salt or lemon juice as needed. Serve with crumbled feta cheese, if desired.
