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Quinoa Tabbouleh Salad

The Kids' Table
Chicago, IL

Seasonal
Salads
Summer

Makes 6-8 Servings
Ingredients:
  • 1 cup quinoa
  • 1 1/2 cups water
  • 1 clove garlic
  • 2 lemons, halved crosswise
  • 1/4 cup olive oil
  • 1/2 tsp salt
  • 2 medium tomatoes, cut into 1/2 inch slices
    1 cucumber, halved lengthwise
    1/2 cup fresh parsley leaves (packed), torn into small pieces
    1/4 cup fresh mint, torn into small pieces
Directions:

In a small pot, combine 1 cup quinoa and 1 1/2 cups water. Cover and bring to boil over high heat. Reduce heat to low and simmer 15 minutes.  Remove from heat and let sit covered for 5 minutes. Remove lid, fluff with fork and let cool to room temperature

Remove papery skin from garlic and mince.  Juice lemons and strain out any seeds and pulp.  Put lemon juice and minced garlic in a large bowl.  Add olive oil and salt and whisk well.

Chop tomatoes and cucumbers and add to bowl.  Add parsley and mint pieces to bowl.  Add cooled quinoa.  Toss mixture gently to combine.  Season to taste with additional salt and pepper and enjoy!

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