Quinoa Toubleh


1 cup quinoa, rinsed well

1/2 teaspoon kosher salt

2 tablespoon fresh lemon juice

1 garlic clove, minced

1/2 cup extra-virgin olive oil

Freshly ground black pepper

4 Persian Cucumbers, chopped

1 pint grape tomatoes, halved

2/3 cup chopped flat-leaf parsley

1/2 cup chopped fresh mint

2 scallions, thinly sliced


Rinse quinoa then combine in medium saucepan with 1/2 teaspoon salt, and 1 1/4 cups water. Bring to boil over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and cool.

Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.

Add quinoa to a large bowl; mix in 1/4 cup dressing. Set aside remaining dressing and quinoa separately; chill.

Add cucumber, tomatoes, herbs, and scallions to bowl; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.