DIY Crafts

Raise your hand if you love quinoa? Me too. It seems to be the ombre (or polka dots, chevron, __ (insert your favorite trend here)) of the food world. I've made this quinoa tabbouleh recipe many, many times before...it's the perfect Summer dish, and I figured it was about time I shared it here with you all....

Quinoa Tabbouleh

Ingredients

1 cup quinoa, rinsed well
½ teaspoon kosher salt (plus more for seasoning)
2 tablespoons fresh lemon juice
1 garlic clove, minced
½ cup extra-virgin olive oil
Freshly ground black pepper
1 pint cherry tomatoes, halved (you can substitute plum, vine or slicing tomatoes--I used slicing tomatoes this time, but I use whatever I have on hand)
⅔ cup chopped flat-leaf parsley
½ cup chopped fresh mint
2 scallions, thinly sliced

Preparation

Bring quinoa, ½ tsp. salt, and 1 ¼ cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
Spread out quinoa on a large rimmed baking sheet; let cool. Transfer to a large bowl; mix in ¼ cup dressing. Cover remaining dressing and quinoa separately; put in refrigerator.
Add tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.

adapted from bon appetite