Simple Quinoa Tabouli Salad Recipe

1. Rinse and drain the quinoa in a fine-mesh sieve. In a 2-quart saucepan, add water, quinoa, and ¼ teaspoon of salt. Cover the pot and bring it to a boil. Reduce heat to a simmer and cook until most of the water is absorbed and the white “tail” of the quinoa seeds are showing 10 to 12 minutes for yellow quinoa, or 12 to 14 minutes for red quinoa. Remove from heat; keep the pot covered for another 5 minutes. Then, drain off any excess water and uncover the pot to cool down the quinoa.

2. While the quinoa is cooking, in a large serving bowl, whisk together the garlic-infused olive oil, lemon juice, cumin and the remaining salt. Add quinoa to the serving bowl and stir to combine. Let the quinoa continue to cool for about 15 minutes, stirring periodically.

3. Stir in the tomato, scallions, cucumber, parsley, and mint and refrigerate until cool, about 30 minutes.

Ingredient Variations and Substitutions

Bottled lemon juice can be used instead of freshly squeezed, but the flavor won't be as bright.

Replace lemon juice with ¼ cup red wine vinegar.

Optional additions: ¾ cup crumbled feta cheese (3 ounces), ¼ cup sliced black olives, or ½ cup diced red bell pepper.

For a heartier salad with more fiber and protein, add a 15-ounce can of drained, rinsed chickpeas.

Cooking and Serving Tips

Store leftovers, tightly covered, in the refrigerator for up to 4 days.