Quinoa Tabbouleh by Bon Appétit

Tabbouleh is always a good idea, and what better way to spice it up than by adding organic quinoa by Arrowhead Mills? BA describes it as a “Middle Eastern salad [getting] an of-the-moment upgrade with the ‘it’ grain, quinoa.” And if you don’t trust us, trust the 4.5/5 rating from hundreds of reviews! This recipe serves six but you may want to make extra…

Ingredients:

• 1 cup of Arrowhead Mills’ Organic Quinoa
• ½ tsp salt
• 2 tbsp fresh lemon juice
• 1 garlic clove, minced
• ½ cup extra-virgin olive oil
• Freshly ground black pepper
• 2 Persian cucumbers, cut into ¼ pieces
• 1 pint cherry tomatoes, halved
• 2/3 cup chopped flat-leaf parsley
• ½ cup chopped fresh mint
• 2 scallions, thinly sliced

Instructions:

1. Bring quinoa, ½ tsp salt, and 1 ¼ cups water to a boil in a medium saucepan 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 fork.
2. Meanwhile, whisk lemon juice and garlic in a small bowl. Gradually whisk in olive oil. Season dressing to taste with salt and pepper.
3. Add cucumber, tomatoes, herbs, and scallions to bowl with quinoa; toss to coat. Season to taste with salt and pepper. Drizzle remaining dressing over.