Recipe- Yummy And Healthy 3/4 Cup Uncooked Quinoa

There's always something yummy on your fork in a colorful salad like this one, which combines nutty quinoa, juicy cherry tomatoes, cucumber, mint, parsley, and a garlicky lemon dressing. I happen to call it Tabbouleh Salad, but really, it is 'Summer in a Bowl'!

Traditional Mediterranean Tabbouleh or Tabouli Salad has cracked wheat instead of quinoa. I, however, were thinking since long to make a gluten free version of the traditional tabbouleh salad. Quinoa did that job very efficiently. Hearty, nutty, and slightly chewy, I did not feel this salad was wheat-free... even for a bite!

Ingredients

3/4 cup uncooked quinoa
2 bunches fresh flat-leaf parsley, stemmed and minced (about 1 1/2 cups minced)
2 bunches fresh mint, stemmed and minced (about 1 cup minced)
3 fresh tomatoes
1/4 cup finely chopped scallions or onions
1/4 cup freshly squeezed lemon juice, or more to taste
1/4 cup extra virgin olive oil
3/4 tsp salt, or more to taste

Method

- Rinse uncooked quinoa in cold water using a fine mesh strainer until the water runs clear. Drain.

- Spread quinoa in the bottom of a stainless steel skillet in an even layer. Turn heat to medium and let the quinoa heat up, stirring occasionally, until the moisture is gone.

- Continue to cook the quinoa over medium heat, stirring frequently, for roughly 10 minutes until it begins to turn toasty and fragrant. The quinoa is ready when the seeds start to pop and turn golden brown. Remove from heat.

- Pour quinoa into saucepan along with 1 1/2 cups of water. Bring to a boil, then reduce to a simmer and cover the pan.

- Cook quinoa for 10-12 minutes until tender, but not mushy. Stir and let cool to room temperature.

- Place minced fresh parsley and mint in a medium salad bowl.

- Whisk together the lemon juice, olive oil and salt.

- Seed the tomatoes by quartering them, then use your fingers or a paring knife to remove the seeds.

- Dice the tomatoes into small pieces.

- Add the finely chopped tomatoes to the green herbs along with the chopped scallions, cooked quinoa, and olive oil lemon juice dressing. Stir gently to combine.

- Season with additional salt or lemon juice to taste, if desired. Serve at room temperature, or chill in the refrigerator.

- Some people like to add garlic to their tabbouleh. If you want a garlicky flavor, add a well-minced raw clove to the salad. Enjoy!