My quinoa take on tabbouleh, with the last of the flat-leaf parsley and mint from the garden. Serves 2-4.
1/2 cup quinoa
1 cup water
2 tsp freshly squeezed lemon juice
2 tsp extra virgin olive oil
Kosher salt and fresh ground black pepper, to taste
1-2 tsp fresh mint leaves
1-2 tsp flat-leaf parsley
1 cup chopped ripe tomatoes
1 cup chopped Kirby or English cucumber
1/2 cup feta, crumbled (optional)
In a small sauce pan, bring the water to boil. Add quinoa, reduce heat to simmer, cover the pan, and cook 15 minutes or until the liquid is absorbed. Remove from heat and set aside, covered, for 10 minutes. In a small glass jar, combine lemon juice, olive oil, salt and pepper, and shake until the dressing is emulsified.
Combine quinoa, mint, parsley, tomatoes, and cucumber in a large mixing bowl. Pour in the dressing, and toss gently to combine. Transfer to a serving bowl, top with feta, and serve at room temperature.