Quinoa Tabbouleh-Style Grain Salad

Ingredients

• 1 cup dry quinoa, rinsed
• 1 3/4 cups water
• 1/4 teaspoon salt (for cooking quinoa)
• 2 cups fresh flat-leaf parsley, finely chopped (tightly packed before chopping)
• 1/4 cup fresh mint, finely chopped
• 3 scallions, thinly sliced
• 2 medium tomatoes, seeded and diced
• 1 small cucumber, diced
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/3 cup extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice (optional)

Nutrition (estimated per serving)

Method

1. Place the 1 cup dry quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, rubbing the grains gently with your fingers; this removes the natural coating called saponin that can taste bitter or soapy if skipped.
2. Add the rinsed quinoa, 1 3/4 cups water, and 1/4 teaspoon salt to a medium saucepan and bring to a boil over high heat.
3. As soon as it boils, reduce the heat to low, cover the pan with a tight-fitting lid, and simmer undisturbed for 15 minutes; resist the urge to lift the lid, which lets steam escape and can leave the quinoa undercooked.
4. After 15 minutes, remove the pan from the heat (keep it covered) and let it sit for 5 minutes; the quinoa is done when the grains look translucent with a visible curled white germ ring and all the water is absorbed.
5. Fluff the quinoa gently with a fork, then spread it onto a large plate or baking sheet in a thin layer to cool to room temperature for about 15 minutes; this keeps the grains separate instead of clumping in the bowl.
6. While the quinoa cools, wash and thoroughly dry the parsley (a salad spinner works well, or pat dry with towels), then finely chop it along with the mint.
7. Cut the tomatoes in half, use a small spoon to scoop out and discard the watery seeds and pulp, then dice the remaining firm flesh into small pieces to keep the salad from getting soggy.
8. Dice the cucumber into small pieces of a similar size to the tomato, and thinly slice the scallions.
9. In a small bowl, whisk together the 1/3 cup lemon juice, 1/3 cup olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the optional 1/4 teaspoon allspice until combined.
10. In a large bowl, combine the cooled quinoa, chopped parsley, mint, scallions, diced tomato, and diced cucumber.
11. Pour the lemon dressing over the top and toss well with a large spoon for about 1 minute, until every grain and herb is coated.
12. Taste and adjust with more lemon juice or salt as needed; the salad should taste bright and lemony, not oily.
13. Serve right away at room temperature, or cover and chill for up to 3 days; let it sit out for 10 minutes before serving cold from the fridge so the olive oil is not solidified.

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