Quinoa Tabbouleh Salad

Cook and chill quinoa - Simmer 20 minutes until liquid is mostly absorbed.

• 4 cups water or broth (chicken or vegetable, etc.)

• 2 cups quinoa (white or tricolor) rinsed well

• 1/2 t granulated garlic

• 1/2 t sea salt

Prepare vegetables and herbs

• Heaping pile of fresh parsley (3-4 cups) washed then chopped somewhat fine

• Heaping pile of fresh mint (3-4 cups) washed then chopped somewhat fine

• 2-3 cups diced cucumber peeled

• 2-3 cups halved cherry or grape tomatoes (diced Roma tomatoes are suitable)

Prepare Dressing - blend to emulsify

• Juice and zest or 2 lemons

• 1/4 cups EVOO, cold pressed, etc.

• 1 t sea salt

• 1 t black pepper

Combine all three steps, chill further, taste for salt

Ben's Gadgets:

Misen Knife 7.5"