Quinoa Tabbouleh Salad

Name: Quinoa Tabbouleh Salad
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 8
Cuisine: Middle Eastern
Ingredients: 1 cup Quinoa (1 cup uncooked quinoa); 2 cup Water (2 cups water); 4 pieces Scallion (4 green onions, chopped); 1 piece Tomato (1 tomato, diced); ½ piece Cucumber (1/2 large cucumber, diced); ¼ cup Mint (1/4 cup loosely packed fresh mint, finely minced); 0.13 cup Parsley (1/8 cup fresh parsley, finely minced); 3 tbsp Olive Oil (3 tablespoons olive oil); ¼ cup Lemon Juice (1/4 cup lemon juice, or less (to taste- I like a lot!)); 1 tsp Garlic Powder (1 teaspoon garlic powder); 0 pieces Black Pepper (Freshly cracked black pepper, to taste)

25 minMiddle Eastern

Servings8

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Vegetarian
Vegan
Gluten Free
Dairy Free
Pescatarian

Steps

1Bring water to a boil in a medium saucepan.
2Add quinoa and stir. Cover and reduce heat. Allow quinoa to simmer on medium-low heat until all water is cooked off, about 20 minutes. Stir occasionally. Be careful not to burn your quinoa. Allow to cool.
3Place cooled quinoa into a large bowl (preferably something with an airtight lid).
4Add all remaining ingredients and gently stir until very well-mixed. Cover and refrigerate for at least an hour.
5Stir again before serving.
6Can be stored, covered, in the refrigerator for two or three days. But it's best on the first day, when the veggies are still fresh and crisp!