Quinoa Tabbouleh Salad

6 steps · 45 min total

1. 01

   Boil Water

   Bring 2 cups of water to a boil in a medium saucepan.
2. 02

   Cook Quinoa

   Add the 1 cup quinoa and stir briefly. Cover the pan and reduce the heat to medium-low. Let it simmer until all the water is absorbed, which should take about 20 minutes. Give it an occasional stir to prevent sticking.

   Once cooked, remove from heat and let the quinoa cool completely. You want it to be fluffy and separate.

3. 03

   Transfer Quinoa

   Transfer the cooled quinoa to a large bowl. If you have one with an airtight lid, that's ideal for chilling.
4. 04

   Combine and Chill

   Add the chopped green onions, tomato, cucumber, mint, and parsley to the bowl with the quinoa. Pour in the 3 tablespoons olive oil and 1/4 cup lemon juice, then sprinkle in the 1 teaspoon garlic powder and freshly cracked pepper. Stir gently until everything is thoroughly combined. Cover the bowl and refrigerate for at least 1 hour to let the flavors develop.
5. 05

   Serve Salad

   Give the salad another stir just before serving.
6. 06

   Store Leftovers

   Leftovers can be stored, covered, in the refrigerator for two or three days.

   It's generally at its best on the first day, when the fresh vegetables still have their crisp texture.