Summer Quinoa Tabbouleh

Ingredients

• 1 cup quinoa, uncooked
• 1½ cups water + ¾ tsp salt
• 2–3 Roma tomatoes, finely diced
• 2–3 Persian cucumbers, finely diced (or ½–1 English cucumber)
• ¼ purple onion, finely diced
• 2 green onions, thinly sliced
• 1 large bunch fresh parsley, finely chopped
• 1 bunch fresh mint, finely chopped (optional)
• 1 chili pepper, finely chopped (optional)
• Generous drizzle of extra virgin olive oil
• Juice of 1–2 lemons (be generous!)
• Sea salt and freshly cracked black pepper, to taste

Method

1. Combine quinoa with water and salt. Bring to a boil, then lower heat and simmer, covered, for 15 minutes.
2. Turn off heat and let the quinoa rest, covered, for 10 minutes. Spread on a plate to cool completely.
3. While the quinoa cooks, finely chop all vegetables and herbs — the secret is chopping everything really small.
4. In a large bowl, combine the cooled quinoa, tomatoes, cucumber, purple onion, green onions, parsley, mint, and chili pepper.
5. Dress generously with olive oil and lemon juice. Season with salt and pepper.
6. Toss well and let the flavors come together before serving.