Keith and Joe's Notes:
Expand1 cup Quinoa Ask a question about this ingredient
2 cups Water Ask a question about this ingredient
3/4 cups Chopped Parsley Ask a question about this ingredient
1/4 cup Chopped Fresh Basil Ask a question about this ingredient
2 tablespoons Chopped Fresh Mint Ask a question about this ingredient
1/2 cup Freshly Squeezed Lemon Juice Ask a question about this ingredient
1/4 cup Extra Virgin Olive Oil Ask a question about this ingredient
1 Cucumber, Peeled, Seeded and Chopped Ask a question about this ingredient
1-2 Medium Heirloom Tomatoes, Seeded and Chopped Ask a question about this ingredient
2-4 Cloves Garlic, Minced Ask a question about this ingredient
1/2 cup Red Onion, Finely Minced Ask a question about this ingredient
1/4 cup Scallions, Finely Minced Ask a question about this ingredient
Sea Salt (to taste) Ask a question about this ingredient
Ground Pepper (to taste) Ask a question about this ingredient
Bring water to a boil in 1-2 quart saucepan.
Ask a question about this stepStir in quinoa and return to a boil, then turn down to medium and cook, covered for 12 minutes, stirring occasionally to keep quinoa from scorching.
Ask a question about this stepRemove from heat, stir in the minced garlic and onion, fluff with fork and allow to sit, covered for 15 minutes.
Ask a question about this stepAllow quinoa to cool to room temperature, fluffing occasionally with fork.
Ask a question about this stepTransfer quinoa to a large bowl and gently stir in herbs and vegetables.
Ask a question about this stepIn a separate bowl, whisk lemon juice briskly while slowly drizzling in olive oil. Pour over tabouli and stir gently to combine completely.
Ask a question about this stepAdd sea salt and pepper to taste, then refrigerate for at least 2 hours to allow flavors to meld. Quinoa is best served at room temperature, but it's delicious cold, too.
Ask a question about this step
Miranda is an editor at Food52.
Looking for ways to use my home grown parsley before the big freeze and this looks awesome...thanks!