Quinoa Tabbouleh

Ingredients

• 1 cup uncooked quinoa
• 1 large lemon
• 4 cloves garlic
• 1/4 cup olive oil
• 1 tsp salt
• 1 large tomato
• 1 large cucumber
• 1 bunch curly leaf parsley

Directions

1. Rinse the quinoa with cool water, then transfer it to a pot with 1.75 cups of water. Cover the pot, set it over high heat, and bring it to a boil. Lower the heat and simmer for 15 minutes. When the 15 minutes are up, turn off the burner. The quinoa needs to cool before you assemble the salad, otherwise it will make the parsley and vegetables wilt. For quicker cooling, spread the quinoa on a baking sheet and chill it in the refrigerator for 30 minutes.
2. As the quinoa cools, get the remaining ingredients ready. For the dressing, squeeze the lemon into a bowl to get about 1/4 cup of juice. Mince the garlic, add it to the bowl with the olive oil and salt, and whisk until combined. Set the dressing aside.
3. Chop the tomato and cucumber into dice. Wash the parsley thoroughly so no sand or grit sneaks in, then chop it finely. Put the cucumber, tomato, and parsley in a large bowl.
4. When the quinoa has cooled, add it to the bowl of vegetables. Pour the dressing over everything and stir until the salad is evenly coated. Serve right away, or refrigerate it until you’re ready to eat. Stir it briefly before serving.