Quinoa looks like a grain, acts like a grain and tastes like a grain, but for all those gluten-free types, the good news is that quinoa is really a seed akin more to spinach and beets than to wheat. Using quinoa in tabbouleh is a brilliant way to add a bunch of protein to your salad.
MAKES 6 SERVINGS
1 cup quinoa1 teaspoon coarse salt, divided
Juice from 1 large lemon, about 2 tablespoons
2 garlic cloves, peeled and minced
½ teaspoon yellow mustard
½ cup olive oil
½ teaspoon coarse pepper
1 large English cucumber, diced into ¼-inch cubes
1 pint cherry tomatoes, cut into quarters
4 to 5 green onions, thinly sliced, about ½ cup
½ cup chopped, fresh Italian parsley
½ cup chopped fresh mint
Place the quinoa into a saucepan. Add 1 ¼ cups water and ½ teaspoon salt. Bring to a boil. Reduce the heat to low, cover the pan with a lid and simmer until the water disappears and the quinoa is tender, about 10 minutes. Remove from the heat.
Whisk together the lemon juice, garlic and mustard in a small bowl. Slowly whisk in the olive oil. Season the dressing with ½ teaspoons salt and pepper.
Transfer the quinoa to a bowl. Stir in half of the dressing. Cover and refrigerate for at least 30 minutes (or overnight). Add the cucumbers, tomatoes, onions, parsley and mint to the quinoa. Toss with remaining dressing.