Quinoa Tabbouleh

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·      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

hhow to do it ?

 ·      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.