Quinoa Tabouleh

  in Gluten-Free, Recipes, Salads, Vegan

3/4 cup quinoa
1 ½ cups water
1/2 teaspoon sea salt
2 cups loosely packed chopped parsley
1 bunch green onion, chopped
1 medium cucumber, peeled, seeded, diced small
1 pint cherry tomatoes, sliced in half
1 large clove garlic, minced
¼ cup fresh lemon juice
½ cup extra virgin olive oil
2 teaspoons dried spearmint

  1. Add the water and salt to a pot and bring to a boil. Stir in quinoa, reduce heat to medium-low, cover, and simmer until grains are tender, about 15 tminutes. Remove from heat and let stand, covered, for 10 minutes, then fluff with a fork and let cool completely.
  2. Toss cooled quinoa with remaining ingredients in a large bowl and mix thoroughly. Serve chilled or at room temperature.