Red Quinoa Tabbouleh

• 2 cups Water
• 1 cup Red Quinoa
• 1 bunch Fresh Flat-leaf Parsley, Finely Chopped (discard Tough Stems)
• 1/2 cups Fresh Mint, Finely Chopped
• 2 whole Medium Tomatoes, Seeded And Diced
• 2 whole Mini (Persian) Cucumbers, Diced
• 2 whole Scallions, Thinly Sliced
• 3 Tablespoons Extra Virgin Olive Oil
• 1 whole Lemon, Juiced
• Salt And Black Pepper To Taste
• 1/2 cups Crumbled Feta Cheese (optional)

1. 1.
2. Bring water (with a dash of salt) to a boil in a medium sized saucepan.
3. Meanwhile, place the quinoa in a fine-mesh strainer and rinse with cold running water.
4. Transfer the quinoa to the pot when the water is boiling.
5. Reduce the heat to medium-low and simmer until cooked, 12-15 minutes.
6. Drain any excess water, transfer to a medium-sized bowl and let quinoa cool completely.
7. 2.
8. Into the bowl with the quinoa, add the parsley, mint, tomatoes, cucumbers and scallions; toss to combine.
9. Add the olive oil, lemon juice, salt and pepper and toss once more, adjusting seasoning if needed.
10. 3.
11. Transfer the tabbouleh to a large serving platter or bowl and sprinkle with the feta, if using.
12. Serve cold or at room temperature.

water, red quinoa, parsley, fresh mint, tomatoes, cucumbers, scallions, olive oil, lemon, salt, feta cheese

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/red-quinoa-tabbouleh/ (may not work)