Inca Red Quinoa Tabbouleh

Name: Inca Red Quinoa Tabbouleh
Prep time: 60 min
Cook time: 20 min
Total time: 80 min
Yield: 8 servings
Cuisine: Contemporary Global Halal Fusion
Ingredients: 1 cup inca red quinoa; 1.5 cup boiling water; 0.25 cup fresh lemon juice; 0.25 cup extra virgin olive oil; 1.5 tsp kosher salt; 1 cup minced scallion; 1 cup chopped fresh mint leaves (1 bunch); 1 cup chopped flat leaf parsley (1 bunch); 1 hothouse cucumber; 2 cup cherry tomatoes; 1 tsp fresh ground black pepper

Inca red quinoa, cucumber and cherry tomatoes simmered on the stove.

1 hr 20 min · Serves 8 · Medium

Method

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Time: Prep 60 min · Cook 20 min · 80 min total
Difficulty: medium

1
Cook the quinoa, as on package directions, in boiling water with the lemon juice, olive oil, and 1 tsp of salt. Basically, bring to a boil, then reduce heat and simmer until all the liquid has been absorbed and quinoa's spiral-like germ has unfurled, about 20 minutes.
20 min
2
Stir and allow it to cool off for about 1 hour. Add scallions, mint, parsley, cucumbers, tomatoes, rest of salt as needed, and pepper. Mix well. Season to taste, if more salt and/or pepper is needed. Be careful as to how much salt is used - it seems to come out more after the flavors have had a chance to meld in the refrigerator for a while!
60 min
3
Cover and refrigerate. The dish tastes glorious after it has sat in the refrigerator for a couple of hours before serving. However, you may serve right away.