Begin by rinsing the quinoa. Place it in a fine mesh strainer and run cold water over it for about 30 seconds. This step is crucial as it removes the natural coating called saponin, which can give a bitter taste.
Once rinsed, transfer the drained quinoa into a medium saucepan. Add in 1 ½ cups of fresh water and ½ teaspoon of fine sea salt. Place the saucepan on the stove over medium-high heat and bring the mixture to a boil.
When the water reaches a boil, reduce the heat to low and cover the pot. Allow it to simmer gently for around 10 minutes. Check occasionally to ensure it doesn’t boil over.
After 10 minutes, turn off the heat but keep the lid on. Let it sit for an additional 5 minutes. This resting period allows the quinoa to finish cooking and absorb any remaining water.
After the resting time, remove the lid and fluff the quinoa with a fork. It should be light and fluffy. Allow it to cool for a few minutes.
While the quinoa is cooling, take a large mixing bowl and add ¼ cup of extra virgin olive oil, 3 tablespoons of lemon juice, 1 minced garlic clove, and ½ teaspoon of fine sea salt. Whisk these ingredients together until well combined.
Next, chop the cucumber, tomato, green onions, parsley, and mint. Add these chopped ingredients to the bowl with the dressing.
Once the quinoa has cooled slightly, add it to the bowl with the veggies and dressing. Gently stir everything together until the ingredients are evenly coated.
Finally, taste your salad and adjust the seasoning. If it needs more flavor, add another ½ teaspoon of fine sea salt or an extra squeeze of lemon juice. Enjoy your Quinoa Tabbouleh immediately, or let it chill in the fridge for an hour before serving. This salad keeps well in the fridge for up to 5 days.
