Lemony Quinoa Tabbouleh
- 1 cup quinoa (well rinsed and drained)
- 1.5 cups water
- 3/4 cup parsley (finely chopped)
- 4 scallions (thinly sliced crosswise)
- 1/2 avocado sliced
- 1/4 cup kalamata olives
- 1 cup grape tomatoes or cherry tomatoes (halved)
- 2 tablespoons fresh mint(minced)
- 1/2 (about 2 tablespoons)lemon (juiced)
- 1 large clove garlic (pressed)
- 1 tablespoon olive oil
- Cayenne pepper (to taste)
- Salt and pepper (to taste)
- Combine quinoa and water in a medium saucepan; bring to a boil, reduce heat, cover, and cook on medium-low for 20 minutes, or until all water is absorbed and quinoa is fluffy. Transfer to a plate to cool.
- Combine parsley, scallions, tomatoes, avocado, olives and mint in a medium bowl; stir in cooled quinoa. In a small bowl, whisk together lemon juice and garlic. Whisk in olive oil and season to taste with cayenne pepper, salt and pepper. Pour dressing over quinoa mixture and toss well. Refrigerate for 1–2 hours and serve chilled.
- Experience?A very refreshing and light meal to start off the spring months. Next time I would make sure to have a glass of Pinot Grigio to balance out the spice of the cayenne in the dish. FYI - really any herb would working this dish, so whatever is in the garden just toss it in!
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