Minty Quinoa Tabbouleh

Minty Quinoa Tabbouleh
Photo by Scott Phillips

Ingredients

  • ¼ tsp. ground cumin
  • 1-½ cups seeded and finely diced tomato (from about 1 large tomato)
  • ½ cup finely chopped fresh mint
  • 6 Tbs. fresh lemon juice; more to taste
  • 1-½ cups quinoa
  • Kosher salt
  • ½ cup extra-virgin olive oil; more to taste
  • + 4 more ingredients
    • 1/8 tsp. ground cinnamon
    • 1 cup peeled, seeded, finely diced cucumber (from about ¾ of a large cucumber)
    • ½ cup thinly sliced scallion greens
    • 1 cup finely chopped fresh flat-leaf parsley (from about 2 bunches)

Rinse the quinoa well in a bowl of cool water and drain. Bring the quinoa, 1/2 tsp. salt, and 3 cups water to a boil in a medium saucepan over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The o...

View full recipe at Fine Cooking

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